I am a big fan of Campbell's tomato soup but also know homemade is always healthier and better, so I played around with making my own version. The recipe has a few optional ingredients depending on the level of "heat" you prefer. Give this a try - it's delicious!
Tomato Soup, Serves 4/6
1 onion, chopped
2 TB chopped garlic
1 large celery rib, chopped
1 carrot, chopped
4 TB APF (all purpose flour)
3 TB butter
2 14 1/2 OZ cans diced fire-roasted tomatoes, drained
4 cups vegetable broth
6 TB tomato paste
2 TB chopped jalapeno (optional)
3 tsp sugar
1/3 cup half & half
1 tsp salt & 2 tsp pepper (can reduce pepper if you want less "heat")
chopped red onion
shredded sharp cheddar cheese
jalapenos, habaneros or peppercini's
In a large, fairly deep saucepan, melt butter and add chopped onion, celery, carrot and garlic. Cook over medium heat, stirring occasionally until veggies are soft and slightly brown - 4-5 minutes. Sprinkle four over veggies and stir until veggies are fully covered. Add vegetable broth, tomatoes, tomato paste, sugar, jalapenos (if using), salt & pepper. Cook over medium heat for about 20 minutes or until veggies are soft.
Puree the coup in batches in a blender/food processor until smooth. Return soup to pot and add half & half . Heat through and serve with toppings. Enjoy!!!
Loves cooking, gardening and creating incredible dishes to share with friends and family.