Homemade Tomato Soup Recipe | Tomato Soup Recipe | Homestead Kitchen Skills

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 3 tablespoons of salted butter in a pot over medium heat.

Add 1/2 cup of chopped onion and season with a little salt and pepper. Sauté until the onion is soft, avoiding color.

Stir in 3 tablespoons of flour to create a roux, cooking for about a minute until the raw flour taste cooks out.

Add 2 pints of home canned tomatoes (or a 28 oz can of crushed tomatoes) to the pot and stir until it thickens.

Pour in 3 cups of chicken stock and stir.

Bring the mixture to a boil, then add a couple of pinches of salt and more black pepper to taste.

Incorporate 2 tablespoons of tomato paste until it melts into the soup.

Reduce heat to medium-low and let the soup simmer for 20 to 30 minutes, or up to an hour for a thicker soup.

After simmering, use an immersion blender to puree the soup until smooth. If using a regular blender, do so in small batches and vent the lid with a towel.

Optionally, add 1/4 to 1/2 cup of heavy cream for a creamier texture.

Stir in 3 tablespoons of salted butter and more black pepper to taste, allowing the butter to melt in before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens