My family LOVES tomato soup with grilled cheese. Just like so many other things we gave up when we went to the world of unprocessed, we gave up the canned red stuff. Creating a recipe that would make giving up the red molten lava liquid worth it was not easy. The first attempt tasted like tomatoes heated up. YUM right? Another attempt tasted like water down tomato milk. YUM again! I knew I was on the right path. My family was incredible at trying to humor me with each new creation. It was almost as funny as the homemade toothpaste! Yea, we buy our toothpaste. I was begged to never make toothpaste again! This recipe though I finally got right. Here it is. Hope you enjoy it!
9 -12 cups Tomato starter (recipe here)
1 Onion (I used powdered this time. I usually use fresh.)
4 cloves of Garlic (I used powdered this time. I usually use fresh.)
6 tbs Butter
1/2 cup Flour
1 qt Cream
Large soup pot and an even bigger soup pot (I realized my first pot was not big enough…OOPS!!!)
Skillet (If using fresh onion and garlic.)
Cutting board (If using fresh onion and garlic.)
Knife (If using fresh onion and garlic.)
If using fresh onion and garlic, you will need to dice the onions and mince the garlic. Saute them in the butter on med heat until tender in the skillet.
In the pot add the tomatoes, stock, sauteed garlic and onion (if using fresh) if not you will add the butter, onion powder, garlic powder, salt, pepper, parsley, dill.
Simmer on med heat. Stirring often to not only blend everything together, but to also not burn the soup. In a bowl mix flour and cream until well blended and add to the tomato soup.
Simmer about 30 minutes.
Puree in a blender until smooth.