My daughter loves tomato soup but I do not like her eating it from a can. So I tried to make my own and it got great reviews from my daughter and the whole family. This year I was able to make many batches and feel I am set for a while. However since everyone loves it we never have any left over from year to year! My family say it like eating candy. It is so rich and creamy. I hope you all enjoy it too.
Tomato Soup-Homemade
Prep time
Cook time
Total time
Author: Annmarie the Country Girl Cook
Recipe type: Lunch
Cuisine: American
Serves: 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped
- Pinch of salt
- 1 tablespoon minced garlic ( or to taste)
- 10 medium ripe vine tomatoes
- 1 teaspoon Thyme
- 1 teaspoon Basil
- 1 teaspoon uncooked white rice (helps thicken)
- 1 cup whole milk
- another tablespoon of butter
- another pinch of salt
Instructions
- In a large stock pot, melt butter with olive oil.
- Add onions and a pinch of salt.
- Cover and cook until onions are soft.
- While onions are cooking, wash, core and quarter tomatoes.
- When the onions are soft, add the garlic and cook for 2 minutes.
- Then add your tomatoes, thyme, basil and rice.
- Mix together then cover and cook over medium heat.
- Stir occasionally until your tomatoes are well cooked and break apart easily.
- Once the tomatoes are done, add the milk 1 Tbsp butter and a pinch of salt.
- Cover and cook for a few minutes to melt the butter and to make sure your rice is tender.
- Remove from stove and let it cool.
- With an immersion blender, puree the soup until smooth.
- Then either return to the pot to warm or let it cool completely and freeze.
Notes
You can freeze in batches . It keeps well in the freezer.