But - ah ha! It's lunch. I don't need a huge meal, right? So I got the idea to try tomato soup from scratch and serve it with a side of bread and various raw veggies.
I'm glad I punted, because I was pleased with the result.
The below is a merger of a few different recipes I found online. Enjoy!
Simple Tomato Soup from Scratch
- 1 quart jar of tomatoes with juice (roughly 4 cups canned, feel free to use store purchased)
- 2 cups chicken or vegetable stock
- 1 small/medium onion, diced
- 1 tsp. thyme
- 1 tbsp. tomato paste (approximate)
- Butter or oil for sautéing
- Salt and pepper to taste
1. Sautee diced onions in butter or oil until translucent. Add tomatoes, chicken stock, and thyme. Bring to low simmer for 5-10 minutes.
2. Using an immersion blender, blend simmering mixture into a smooth, liquid soup. Add tomato paste as needed to enhance color of soup (some home canned tomatoes are less red than others, so the tomato paste helps enrich the look of the soup). Continue simmering for another 5-10 minutes.
3. Taste soup. Season with salt and pepper to taste. Allow to simmer on low until you are ready to serve, or at least 30 minutes in total.
4. Store leftovers in refrigerator. Also freezes well.