Tomato Soup

It was so cold earlier this week that it seemed like the perfect time to try a new recipe for tomato soup. I cut this recipe out of the Parade section of the Sunday newspaper in the fall or early winter. I wish that I could give credit to its creator, but I didn’t cut that part out. I really liked this recipe and will definitely make it again.
Tomato Soup - Why buy canned soup when homemade is easy to make and delicious to eat?  #tomatosoup #soup #souprecipe

Creamy Tomato Soup

1 T olive oil
1 large onion, chopped
1 1/2 T Italian seasoning
2 28-oz cans crushed tomatoes
1 tsp baking soda
2 cups chicken broth
1 12-oz can evaporated milk (whole or 2%)
Salt and pepper to taste

Heat oil in a Dutch oven over medium-high heat. Add onion; saute until tender, 5 to 7 minutes. Stir in Italian seasonings; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered to blend flavors, about 10 minutes.

Working in batches, pour soup into a blender; puree (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to one minute. Return soup to pot, stir in milk and heat to simmer, seasononing with salt and pepper.

Ladle warm woup into bowls and serve.

(Can be refrigerated up to 3 days before serving.)

Makes 10 cups, serving 8

Per Serving: 136 calories

Tomato Soup
 
Author:
Serves: 10 cups
Ingredients
  • 1 T olive oil
  • 1 large onion, chopped
  • 1½ T Italian seasoning
  • 2 28-oz cans crushed tomatoes
  • 1 tsp baking soda
  • 2 cups chicken broth
  • 1 12-oz can evaporated milk (whole or 2%)
  • Salt and pepper to taste
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute until tender, 5 to 7 minutes. Stir in Italian seasonings; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered to blend flavors, about 10 minutes.
  2. Working in batches, pour soup into a blender; puree (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to one minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper.
  3. Ladle warm soup into bowls and serve.
  4. Per Serving: 136 calories

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Comments

  1. Looks yummy!!

    Suzanne

  2. Paula, this looks yummy. I’m going to c&p it.

    Cathy

  3. Blondie's Journal says:

    Hi Paula…this soup sounds delicious, I love to make soups or stews on cold winter nights with lots of crusty bread!! Yum! I think I will give this a whirl.

    What do you think the baking soda is for? And also, do you think a food processor will do the trick?

    Thanks for sharing!

    Happy weekend! ๐Ÿ™‚

    xoxo

    Jane

  4. prof en retraite says:

    Ohhh I am a big fan of tomato soup and that recipe looks good. All I need now is a grilled cheese sandwich!…Debbie

  5. Say It With Roses says:

    I have always loved homemade tomato soup and I am anxious to try this new recipe.
    Jil

  6. Melissa Miller says:

    Hi Paula, ๐Ÿ™‚
    This soup sounds really delish! I know my husband would love it.
    I’ll give it a try sometime soon.

    Your TT is gorgeous! Love your dishes.

    ~Melissa ๐Ÿ™‚

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