If there is one soup that takes me back to my childhood, it is cream of tomato. I’m sure a lot of you feel the same way. One of my favorite dinners when I was a child was grilled cheese and tomato soup. Every Friday at my sorority house in college, that is what we had for lunch. I hated tomatoes when I was a kid, but I loved tomato soup. As a child, we always had good old Campbell’s. This is so much better, and you can control the amount of sodium. Here, I didn’t serve it with the usual grilled cheese. We had my cheesy fondue bread. I’ll share the recipe with you later in the week. It is my go-to garlic bread and is positively addictive!
makes about 5 1/2 cups
- 2 tablespoons butter
- ½ cup onion, chopped
- 1 clove garlic, minced (1/2 teaspoon)
- 2 tablespoons flour
- 1½ cups low sodium chicken broth
- 2 cans (14.5 ounces) diced tomatoes, undrained
- 2 teaspoons sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups milk
- In a medium soup pot or saucepan, melt the butter over medium heat.
- Add the onion and sauté for a few minutes, until soft.
- Add the garlic and continue cooking until fragrant, about another minute.
- Whisk in the flour and cook for a couple of minutes until bubbly.
- Slowly add the chicken broth and continue whisking so there aren't any lumps.
- Add the tomatoes, sugar, baking soda, and salt.
- Bring to a boil and then reduce heat to a simmer.
- Simmer for 45 minutes, whisking occasionally.
- Pour in the milk and heat through -- be careful not to boil.
- There will be a few chunks of tomato.
- If you prefer a smooth soup and have an immersion hand blender, use the blender before you add the milk and process until desired consistency.
Shared at the following parties:
Our very own Weekend Potluck
Recipes for My Boys Thursdays Treasures
Walking on Sunshine Foodie Friends Friday