Mom’s Tomato Soup



A rainy summer day only means one thing to me, tomato soup.  I love tomato soup, let me just put that out there.  Actually, I love tomatoes.  I put them in almost everything I eat.  It is hard for me to understand why anyone would feel any differently about them but, just recently I was reminded how much my mother dislikes fresh tomatoes.

Since I enjoy having my mother over for lunch and dinner, her tomato “issues” pose a problem for me from time to time.  Just recently when I made a Florentine tomato soup I thought was absolutely delicious (of course), my mother was less than enthused and only managed to swallow a few spoon fulls.  Now my mother is an amazing cook and baker but it never ceases to amaze me how squeamish she is about trying new foods I prepare.  Actually, my mother would probably bypass most meals and head straight for the cake and coffee.  So, for her to even taste my tomato soup when she never eats fresh, diced tomatoes – I think I’m making progress.

With my mother in mind, I set out today to make a tomato soup which would be similar to the Campbell’s version (one I know she likes believe it or not).  I spent several hours making, tasting, adjusting and readjusting amounts until the final product tasted just right.

Below is my version of Campbell’s tomato soup, which I will now forever refer to as Mom’s Tomato Soup.

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Mom’s Tomato Soup
Author: 
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 1 small onion diced
  • 2 tbsp flour
  • 2 cups of 1% milk (or 2%)
  • ¼ tsp baking soda
  • 1 28oz. can of whole peeled tomatoes (I like Red Pack)
  • 1 fresh basil leaf (for garnish)
  • 2 tsp sugar
  • 2 small cubes of mozzarella (optional)
  • 1-2 tsp of sea salt
Instructions
  1. Heat the olive oil and butter in a large pot over medium heat.
  2. When butter is melted, add the onions and cool until translucent (about 3 minutes).
  3. Stir in the flour.
  4. Add the milk and stir for a minute.
  5. Add tomatoes, baking soda and sugar and simmer for 10 15 minutes. While the soup is simmering, use a wooden spoon to break apart the tomatoes to release the juices.
  6. Using a hand blender, blend the soup until smooth.
  7. Stir in the salt.
  8. Garnish with mozzarella and basil.
Notes
If you do not have a hand blender, blend the soup in small batches in a regular blender. Only fill the blender half way =)

Below is the Cuisinart hand blender (immersion blender) I use for all of my soups.  It is so much easier than moving the soup back and forth between the pot and a regular blender.

Comments
One Response to “Mom’s Tomato Soup”
  1. Jennifer says:

    Really yummy soup. So quick and easy to make with simple ingredients we all have on hand. Loved it!

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