The last of the garden tomatoes have been sitting on the counter waiting for me to get some new inspiration. Not sure what triggered it today, but one of my favorites — homemade tomato soup — suddenly occurred to me and I was lucky enough to have all the ingredients in my fridge and pantry.
Tomatoes in general, and tomato soup with chunks of fresh tomatoes, probably even more, are one of those “love it” or “hate it” items. I’m on the “love it” side.
I started by searching for a recipe and found this one for Cream of Tomato Soup. I did some variations on it, including leaving out the sugar and using heavy cream for half of the milk because I had the cream on hand and wanted to use it up.
This soup turned out well, although I feel like it could used a bit more tomato flavor. I’m wondering if it will have more of a tomato taste when it’s reheated.
I also made a pan of homemade granola bars this morning, Here’s what they look like before you cut them into bars.
Homemade Tomato Soup
- 5 tbsps butter
- 1/2 cup onion (chopped)
- 4 tbsps flour
- 2 cups milk
- 2 cups cream
- 1/2 bay leaf
- 1 12 tsps salt
- 1/2 tsp baking soda
- 3 cups tomatoes (chopped fresh)
Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.
Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.
Slowly add the milk, bay leaf, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes.
Add the tomatoes to the milk, and bring just to a simmer.