You must know, I am a huge fan of tomato soup, but I am also very picky. I don’t like any plain-old tomato soup out of the can. My Mom’s tomato soup is actually the best and although she gave me the recipe (which I follow to the point), it never turns out quite like hers (I am sure it’s the extra Mom-love that she sneaks into it). Anyway, if you are a fan of tomato soup yourself, this is for you and I promise, you won’t regret taking an extra few minutes to make something absolutely delicious instead of just opening a can! J, who’s not the biggest fan of soups to begin with, was blown away by it.
1 Tbsp butter
1 Tbsp flour
1 small onion (chopped)
1 clove of garlic (optional)
8 oz. vegetable broth
1 large can of tomato puree
splash of whipping cream or sour cream
Garnish with boiled eggs and/or (homemade) croutons.
Lightly sauté the finely chopped onions (and garlic) and then make a roux (thickening agent) by melting the butter in the pot or pan, and adding the flour. Stir until smooth. Add the vegetable broth and tomato puree (slowly) and stir until smooth and bring to a short boil. Season with pepper, salt, basil and tabasco.
If you like chunky tomato soup (I do!), it’s now ready to serve, otherwise use an immersion blender to puree any leftover onion and tomato chunks. Finally add a splash of whipping cream or sour cream before you serve.
Voilà. Quick, easy, savory, delicious.