Thick and Creamy Homemade Tomato Soup Recipe from Prairie Homestead.
If you don¡¯t have home-canned tomatoes at your disposal, just use two cans (14.5 oz each) of the store-bought version instead.
Thick & Creamy Tomato Soup
4 cups crushed or diced tomatoes (do not drain)
4 Tablespoons butter, coconut oil, or bacon grease
1/4 cup chopped onion
1/4 cup chopped celery
3 Tablespoons flour (use your choice of white or whole wheat. I¡¯m betting that even coconut flour would work in a pinch.)
3 cups whole milk OR half and half
3 teaspoons sucanat (or substitute 2 t. brown sugar)
1-2 Tablespoons dried basil
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
Shredded Parmesan cheese (optional¨C for garnish)
Heat your oil of choice in a large stockpot, then add the onion and celery and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.
Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.
Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.
If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)
Adjust seasonings if needed, then serve with a handful of shredded parmesan cheese on top.
This simple, real-food soup makes an excellent side to a hot grilled cheese sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread.
Tho I don't particullarly like those cold winter days, at least now I'm prepared for it with this warm and wonderful bowl of soup !!!
Thank You for reading my blog and Do Enjoy !!!!