Never go back to the high fructose corn syrup tomato flavored soup again. I have a super easy and delicious homemade tomato soup recipe for you. Kid tested, and enjoyed!
Homemade Tomato Soup (with a little kick)
What You Will Need:
2T Olive Oil
1 Large White Onion Diced
2 Large Carrots Diced
4 large cloves of garlic minced
1 Can of Tomato Paste 6oz
2 14.5oz cans of Diced tomatoes
1 Can of Diced Tomatoes with Jalapenos (don't worry it is just a little kick)
1T of Honey (omit if vegan)
2T Basil (fresh would be yummy, but I only had the dried)
1T of Oregano
4 Cups of Chicken Stock (use veggie stock if you want to keep it vegetarian)
1/3 Cup of Heavy Whipping Cream (use cashew cream for a vegan option)
Salt & Pepper to taste
Add the olive oil to a medium to large cooking pot or dutch oven. Add diced onions and carrots and begin to sweat and cook the veggies until they are translucent or softened over medium heat.
After your veggies have become soft, add the garlic and continue to soften a few minutes longer. Be careful not to burn the garlic.
Add your tomato paste (the whole can, no need to waste any), oregano and basil to the onion and carrot mixture. Cook the mixture until the tomato paste is warmed through and the veggies are coated with the paste.
Add remaining ingredients (except for the heavy whipping cream and chicken stock) to the pot and bring to a simmer for about 15 minutes until the flavors have melded together.
Blend your soup mixture in batches in your blender (be careful not to trap the steam in your blender or you will have a big mess on your hands) If you have an immersion blender, you could use that as well.
Return the mixture to the pan if you used a blender. Add the chicken stock until your desired consistency is achieved. I ended up adding about 5 cups total. Next, add the heavy whipping cream. Allow everything to come to a gentle simmer.
Add pepper to taste and enjoy!
Reheat Tip: The next day your soup may have become a little thick. Add chicken stock to thin it out a bit and you'll have even more soup. I added about 1.5 cups the next day, warmed through and it was just as delicious.
Freezing Tip: Make a double batch and freeze the soup in quart freezer safe jars! Thaw in the fridge for an easy warm up meal for lunch or dinner any time!