Homemade Tomato Soup
A hearty homemade tomato soup with rich flavors of ripe tomatoes, onions, and herbs, perfect for comforting meals or casual gatherings, easily preserved for later enjoyment.
Ingredients
Instructions
- Wash, clean, and cut up the tomatoes.
- Chop onions, celery, parsley, and bay leaves.
- Add the chopped vegetables to the tomatoes.
- Cook until the celery is tender, then put the mixture through a sieve.
- Make a thin paste of the flour and butter, using a little of the tomato juice.
- Add the flour and butter paste to the boiling soup, stirring constantly to prevent scorching.
- Add salt, sugar, and pepper to the soup.
- If the soup is lumpy, put it through the sieve again.
- Fill pint jars with the hot soup.
- Put on lids tightly and process in a hot water bath for 15 minutes.
Tips & Substitutions
For a richer flavor, consider roasting the tomatoes before adding them to the soup. If you're looking to reduce calories, you can substitute the butter with olive oil. For a creamier texture, add a splash of cream or milk towards the end of cooking. Fresh herbs like basil can also enhance the flavor. This homemade tomato soup pairs beautifully with the Sugar Cookie Recipe for a delightful meal.
Serving Suggestions
Serve the tomato soup with a sprinkle of fresh parsley on top for a burst of color. It goes wonderfully with a grilled cheese sandwich or crusty bread for dipping. Consider pairing it with a side salad for a complete meal. This comforting soup can also be enjoyed as a starter for a dinner featuring Mrs. Trant'S Squash Casserole.
Storage & Reheating
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat, stirring occasionally, until heated through. For longer storage, freeze the soup in freezer-safe containers for up to 3 months, thawing in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Tomato Soup contains roughly 578 calories, with 21g protein, 126g carbohydrates, and 11g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (188% of the Daily Value), and dietary fiber (138% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes in this recipe. Opt for whole peeled tomatoes for the best flavor. Just ensure to adjust the cooking time as they are already cooked, and blend them well to achieve the desired texture.
How can I make this soup spicier?
To add some heat to your tomato soup, consider incorporating red pepper flakes or a dash of hot sauce during cooking. You can also add finely chopped jalapeños or a few dashes of cayenne pepper to the soup for an extra kick.
What can I do if the soup is too thick?
If your tomato soup turns out thicker than desired, simply thin it out by adding more vegetable broth or water a little at a time. Stir well and allow it to simmer until you reach your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).