Oh my, is there anything more comforting than really (REALLY) good tomato soup? NO more cans with this easy recipe, and it IS the BEST!
Here is my recipe for a tomato soup with amazing flavor. Pair with homemade Tomato Basil Bread for a hearty and satisfying meal.
Homemade Tomato Basil Soup
½ cup real butter (1 stick)
1 med -large onion, diced
3 cans (14.5 oz each) diced tomatoes, with the juice (reg. or fire-roasted)
1 ½ cups water
1 cube chicken bouillon (or 1-2 tsp. granules; to taste)
2 tsp. balsamic vinegar
1/4 tsp. Montreal Steak seasoning
½ tsp. salt
1 can evaporated milk
1/2 cup basil pesto
optional: 6-8 oz. risotto or small pasta, cooked till al dente, drained
Melt butter in a large saucepan.
Add onions and cook over medium heat, stirring until completely translucent.
Add tomatoes, water, bouillon, balsamic vinegar, Montreal steak seasoning and salt.Bring to a simmer and cook for 15 minutes to allow for ‘marrying’ of flavors.
Working in batches, pour soup mixture into blender (but only about ½ way up container and hold a towel over the top, tightly, to allow for expansion due to hot liquid) and process until smooth.Pour pureed soup into a pan.
Add evaporated milk and pesto.Simmer for 10 minutes. *If adding risotto pasta, cook according to directions when beginning soup.
Drain well and add to soup with the evaporated milk and pesto.
The pasta will expand if allowed to sit in soup overnight or for several hours.
Delicious when paired with an open faced grilled cheese made with my Tomato Basil Bread, you will find HERECarrie Groneman’s recipe
Copyright Carrie Groneman, A Mother’s Shadow
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