Serves 6: Canned soup is widely available and are quite tasty, but they may contain unwanted amounts of salt or sugar and sometimes even unrecognizable ingredients. Plus, some lack that genuine homemade flavor. Thus, making your own is a great idea since you control the ingredients. Since most people don’t have all day long to work in the kitchen, Madre’s delicious homemade tomato soup recipe is easy to prepare. Serve with a crusty loaf of bread.
- ½ tsp. butter
- ½ tsp. good quality olive oil
- 1 small onion, finely chopped
- 1 medium carrot, finely shredded
- 2 garlic cloves, minced
- 1 small shallot, minced
- Salt and pepper to taste
- A handful of basil leaves (Half left in whole pieces, half torn into bits)
- ½ tsp. Italian seasoning
- ½ tsp. sugar
- 1 tsp. white balsamic vinegar
- 1 (26 oz.) can Marzano-style chopped tomatoes
- 2 cups chicken broth (homemade or store bought)
- ¼ cup heavy cream (may sub with half & half if desired)
- Sour cream (optional)
- Parmesan cheese (optional)
In a large pot, melt the butter and olive oil over medium heat. Add the onion, carrot, garlic, and shallots and cook until softened, stirring frequently, about 5 minutes. Add the salt and pepper, half of the basil leaves (whole leaves), and the Italian seasoning. Cook for another 5 minutes. Add the sugar, vinegar, tomatoes, and broth. Bring the mixture to a boil, then reduce the heat to low and simmer for one hour, stirring occasionally. Remove from heat. Let cool slightly. Using an immersion blender, blend the warm ingredients in the pot. (Or use a regular blender to blend in small batches – then add blended soup back to pot.) Add the cream to the tomato broth mixture and gently reheat soup for about 5 minutes until hot. Ladle the tomato soup into bowls and top with a dollop of sour cream and/or a sprinkle of Parmesan cheese, add the remaining torn basil, and enjoy your homemade soup!
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