Classic Tomato Soup

One of the meals I remember best from my childhood was grilled cheese sandwiches with Campbell's tomato soup.  Simple, but classic and heartwarming.  Eating this soup was like a little taste of childhood, only better because it's made from scratch instead of coming from a can. (Not to belittle soup from a can...it definitely has its time and place.)  We have a tomato basil soup recipe that we have loved for several years, but as soon as he tasted this soup, my husband said it was definitely the best tomato soup recipe I've made.  Can't argue there!  It is thick and hearty, with a touch of creaminess and goes great with a nice rustic bread.

Classic Tomato Soup

Number of Servings: 3 to 4
Time to Prepare: 30 minutes

 

• 2 (14 oz) cans diced tomatoes
• 1/2 cup chicken broth
• 1 1/2 Tbsp butter
• 1/2 onion, chopped
• 1 bay leaf
• 1 tsp brown sugar
• 1 Tbsp flour
• 1 Tbsp tomato paste
• 1/2 tsp salt
• 1/2 tsp baking soda (this helps cut the acidity of the tomatoes)
• black pepper
• 6 Tbsp heavy cream

In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 1 1/2 cups. Set the liquid and the tomatoes aside.

Melt the butter in a 3 quart saucepan over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.

Stir in the flour and the tomato paste. Cook, stirring constantly, for 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, salt, and baking soda (it will fizz up a bit). Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.

Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with pepper. Serve warm.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion