Every once in a while, while I am meal planning, I will ask the kids if they have any requests. They asked me a few weeks ago to please include Grilled Cheese and Tomato Soup on the menu. So easy to please :).
I planned to just buy tomato soup from Trader Joe’s (is it obvious yet how much I love Trader Joe’s?) because Saturday is usually a night off from cooking for me. Grilled cheese I can whip up, but homemade soup? That is not a day off in my opinion.
But, as bad luck would have it, Trader Joe’s was completely out of tomato soup. Even after I stared at the empty spot on the shelf for one whole minute with my mind spinning, it still wasn’t there. Go figure.
So, I stood there steeping in the guilty-mom tea. Tell the kids they have to go without the soup (even though they made a special request and have been waiting for this meal for three weeks) or suck it up and make the soup myself (even though I so look forward to my super-easy Saturday night dinners)? Nice mom won out, and I decided, “How hard can it be?”
Turns out, not that hard! Making homemade Cream of Tomato soup was relatively painless, and the result was quite delicious. If you ever find yourself in a similar predicament, or you just love tomato soup, give this tasty recipe a try.
Cream of Tomato Soup
From the kitchen of https://blessedrootsblog.wordpress.com
1 medium onion, chopped
4 T. butter
2 28 oz. cans of diced tomatoes in tomato sauce (you could use all tomato sauce if you prefer your soup smooth)
2 cups half and half (TJ’s sells an organic version, for those of you who prefer that)
1/2 tsp. baking soda
1/2 tsp. dried basil (rub it between your palms to crush it very fine)
1/4 tsp. garlic powder (or you could use as many fresh cloves of garlic as you like, chopped fine and sautéed with the onion)
Sea salt and freshly ground pepper, to taste
Directions:
1. Chop onion and saute in the butter. (Cook until onions and beginning to turn translucent and then add any fresh garlic if you are using it.)
2. While the onions are cooking, empty your tomatoes into your blender, and blend until you reach the consistency you prefer.
3. When onions are completely translucent, add the tomatoes and stir. Cover, and bring to a boil over medium heat.
4. Turn off the heat and stir in the half and half, baking soda, basil, garlic powder (if not using fresh), salt and pepper.
5. Return to heat to bring back up to serving temperature without bringing the soup to a boil.
Enjoy!
I am sharing this recipe with the following:
Real Food Wednesay at Kelly the Kitchen Kop
Hearth and Soul Blog Hop at Penniless Parenting
Works For Me Wednesday at We Are THAT Family
These Chicks Cooked at This Chick Cooks
Full Plate Thursday at Miz Helen’s Country Cottage
Blessed Roots 