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Tomato soup is my all-time favorite thing to eat. In fact, there was a time where it was the only thing I knew how to make. My first time living on my own- if a summer sub leasing an apartment during college counts- I ate the same thing for dinner every night. Tomato Soup.
The tomato soup I ate during college was canned- not homemade. ( ewwww can you imagine all that sodium?) I still love canned tomato soup every once in a while, but what I really look forward to every year is getting boxes of tomatoes from my in-laws at the end of the summer so I can make homemade tomato soup.
I love making creamy soups. I make carrot-parsnip soup all the time. I love using my immersion blender to quickly blend my creamy soups.
So, I bet you’re wondering what this secret ingredient is in my tomato soup. Well let me explain. I love cooking with tomatoes- especially homemade Italian food. Many Italian tomato sauce recipes call for sugar, otherwise you get too much tomato-garlic flavor and the taste it just too acidic. But do you know what the secret ingredient is in tomato sauce- that adds a natural sweetness AND removes the acidity from all those tomatoes?
Carrots. They are magic to any tomato red sauce or to any tomato soup.
Many homemade tomato soup recipes call for 1-2 carrots. I added 8 carrots. They added such a natural sweetness. I loved this soup so much.
If you don’t have fresh garden tomatoes, your soup can still be fantastic. Find tomatoes at your local farmers market, the store. Or I guess you can use canned tomatoes too- just make sure they’re good ones.
I am hooked on the tomatoes growing in our garden, but I still asked me mother-in-law for some of her tomatoes too. I wanted to make lots of soup. I used everything she gave me.
Homemade Garden Tomato Soup – Makes about 1 gallon of soup
1 medium onion
4 cloves of garlic
6 basil leaves
16 ounces of vegetable stock -or chicken stock
2-3 tablespoons of olive oil – you can use butter too
2 cups of milk or 1 cup of cream ( optional)
Method: In a pot, sautee chopped onion, minced garlic and chopped carrots in olive oil until the onions are transparent. add chopped tomatoes, vegetable stock and basil leaves. turn the heat down to low and let the flavors simmer for 30 plus minutes- stirring every few minutes. Turn off heat and let cool a little. Using your immersion blender, blend the soup until smooth and add milk or cream if desired.
I love this soup. Using fresh tomatoes from the garden in homemade tomato soup is just so amazing! I love getting some teeny seeds on my spoon, and just realizing that what I am eating is garden fresh!