This is the easiest way to make delicious restaurant quality homemade creamy tomato soup at home. It is much, much better than any commercial soup from a can. As usual I will be making variants of this recipe in the future. Tomatoes will be in season in my region in a month or so. I have so may recipes with tomatoes planned this summer. I will also be introducing canning to some of my recipes this summer. I can't wait!
I don't always use measuring utensils when I cook. I tend to just eyeball and think about how I want it to turn out and sometimes improvise, and I just make it happen! The recipe below is approximately what I used to make this soup.
RECIPE
1 large yellow onion
1 tablespoon of olive oil
1 tablespoon of unsalted butter
1 28 ounce can of whole tomatoes in their juice
1 1/2 cups of water
1/3 cup of heavy cream
1/2 a teaspoon of garlic powder
Salt
Pepper
INSTRUCTIONS
Melt better and heat olive oil in a sauce pan on medium low heat.
Dice the onion.
Once the butter is melted, saute the the onions for about 15 minutes until the sweat but aren't burned; stirring occasionally.
Increase the heat to medium and add the can of tomatoes to the pan.
Break up the tomatoes and continue cooking for about 10 minutes.
Add the water and simmer the for about 15 minutes, stirring and breaking up the tomatoes as you go.
Turn off the stove and let the soup cool for about 15 minutes.
Blend the soup on high for about 2 minutes.
Add the soup back to the pan on low heat.
Add the heavy cream and stir.
Heat it on low for not even 5 minutes, and it'd ready to eat!
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