Homemade soups are the best! You might ditch the canned stuff after trying this one.
Well the holidays are coming to an end {even though we still have another one this week} and I don't know about you but I feel like I've eaten a horse.
Between the cookies and the snacks and the heavy meals and the snacks and the drinks and did I mention the snacks? I feel like we are completely off base and need to detox a bit before we have our last Christmas later this week.
If you need me, I'll be in a corner downing water and eating salads.
A few weeks back before all the holiday grub consumed us, I made my first big batch of homemade tomato soup. I had never in the history of my soup making {which is a lot, check out some of our favorites at the end of this post}, attempted tomato soup, which seems a bit ridiculous considering how easy it was.
The light bulb went off one morning when I knew I was going to be making simple grilled cheese sandwiches for dinner {hello, lazy day}....as what goes better with grilled cheese sandwiches than a creamy tomato soup?
Yeah, my thoughts exactly.
Sometimes dinner just needs to be simple and easy. AND KID FRIENDLY. That is a must in our house. Kid's love dunking anything. Heck, mine would have bobbed for apples in this stuff if I would have let them.
This makes a hearty batch. We ate it for dinner one night and lunch the next day and still had plenty of leftovers to freeze for another meal. So I'd recommended feeding this to a crowd or cutting it in half.
And the husband, who tends to eat super strict during the week while at work, even devoured this knowing how healthy {for the most part, minus a BIT of whole milk} it is. You can feel pretty darn good feeding this to your family.
Now, when you crush up a million crackers and throw them in....it MAY not be as healthy, but what you do on your own time is on you.
So, do you think you can ditch the tin can version and try this?
From Scratch Creamy Tomato Soup
1 T. butter
1 T. olive oil
1 clove garlic, minced
1/2 onion, diced
2 large carrots, peeled and diced
1 T. tomato paste
1 28 oz. can crushed tomatoes
2 28 oz. cans whole, peeled tomatoes
2 c. chicken broth
2 c. beef broth
1 c. water
1/2 c. whole milk
1 T. dried basil
1 T. dried parsley
salt
pepper
1. In a large pot heat the butter and olive oil over medium heat.
2. Add in the garlic, onion and carrots. Saute for a few minutes until tender.
3. Add in the tomato paste and stir to combine, letting it cook for another 2-3 minutes.
4. Add in the tomatoes, broth and water. Bring mixture to a boil, then reduce heat, cover and simmer for 20-25 minutes.
5. Use an immersion blender to puree {I have this one}, leaving as smooth or chunky as you like. We prefer ours pretty smooth. If you do not have an immersion blender, use your regular blender in small batches once the soup has cooled down a bit.
6. Add in milk, salt, pepper, basil and parsley and simmer another few minutes. Serve warm, with grilled cheese sandwiches of course!
I'm a bit of a soup freak in the colder months. Thanks goodness to the high heavens my family is too. Here are a few of our favorites. The first one I actually hope to make later today!
Happy Soup Making!
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