Oh my, it’s that time of year when an unexpected visitor might just stop by, isn’t it? Last night my daughter asked if her friend could stay for dinner, and I was more than happy to oblige. I’d planned tacos for our family, but I knew her friend doesn’t eat red meat and had Mexican food the night before anyway. I had to think of something else. I’m in the midst of planning a Christmas dinner with friends, so my fridge was full of foods for another meal. I had to find something quick, without red meat, suitable for a chilly winter night. How I wished I could just open a can of tomato soup and serve it with salad and grilled cheese sandwiches! I have lots of canned tomatoes in my pantry, but none of the condensed tomato soup that I rely on. So I took a shot at making my own homemade tomato soup. It was a delicious surprise! I’ll never go back to condensed tomato soup again.
How to make Easy and Delicious Homemade Tomato Soup
I chopped half of a large sweet onion roughly. I heated a tablespoon of olive oil in a soup pot over medium heat, and added the onion. I cooked the onion until translucent, stirring occasionally. I seasoned the onions with a little salt and pepper to taste. While the onions cooked, I minced two cloves of garlic. I added the garlic to the pot and cooked 2 minutes more. Next I added two 28 oz. cans of San Marzano whole, peeled tomatoes. I turned up the heat a bit and broke up the tomatoes with a wooden spoon. Then I added about 2/3 cup chicken stock, though I think water would have been fine.
I brought the soup up to the boiling point, and then turned down the heat to let it simmer for another 10 minutes or so. When I was sure the onions were cooked completely, I turned off the heat and transferred the soup in 3 batches to my blender. I transferred each batch to another container until all of the soup was blended smooth, then added all of it back to the soup pot. I kept the soup warm on the stove while I made the salad and sandwiches. At the last minute, I added about ½ cup of heavy cream that I had leftover from another recipe and a little milk so that it was the creamy consistency I love.
As a finishing touch, I added a small spoon of basil pesto in the soup. The green swirl through the red soup added just the right holiday note to the meal. In the future, I may try this topped with cheese, sour cream, chopped basil, or garlic croutons also.
I am sure the tomatoes are the reason this soup was just so delicious, though the cream and the company added a lot to the recipe. I hope you try this Easy and Delicious Homemade Tomato Soup if you haven’t already, and please, share any quick-fix meals you may have that maximize taste and minimize fuss.