Ahh. This soup! I make it EVERY SINGLE fall and have found that it is surprisingly super easy to make. Why do people get so eeked out about the word homemade? It can be very simple at times and yields a HIGH return, from taste to compliments. Check it:
Get out your ingredients.
Quick tip for chicken broth. I always keep a 35.3oz monster of Chicken Boullion powder in my cupboards. It saves me so much money than buying those boxes of chicken stock! And paired with a water heater, you get the double whammy of saving time AND money! DO it if you don’t already. Trust me.
Anyways, after getting your chicken broth ready (hi five for you if you make your own using chicken boullion), grab your onion and chop it up. Now, you have the flexibility to leave your onions unevenly sized since you will be pureeing it at the end with the tomatoes (I actually leave my onions and tomatoes as is because I like the bites of soft sweet onion).
Melt your butter and get the onion into a heavy dutch oven or a large pot. Add some salt and pepper.
Let this onion get super soft and start developing color, should take about 5-6 minutes.
Now get your flour and sprinkle it on top. Get your chicken broth nearby. You’re going to need it soon.
You will notice the mixture get very thick very quickly. Mix for about 15 seconds and add in your chicken broth.
Let it boil while you pour yourself a glass a wine to celebrate the fact that you are pretty much done making this soup and it’s going to be glorious.
Add in your tomato puree
Wine glass in one hand and the other on your spatula…give the soup a nice stir.
Lower your heat to low (about heat setting 4), and let it boil for 25 minutes, in which you will add salt and pepper.
At the end of those 25 minutes…wait another 20. You’re done.
Well, I guess you know what you need to do now…
2 tbs. olive oil
1 tbs. butter
1 onion, chopped
1 clove of garlic, mashed or minced
2 tbs. flour
3 c. chicken broth
28 oz. can of crushed tomatoes
1 1/2 tsp. sugar
Salt & Pepper, to tase
Heavy Cream (optional)
Loaf of Bread, Sliced Cheese, and more butter (optional for Grilled Cheese, but very much so recommended)
Heat up oil and butter in dutch oven over medium high heat. Add onion and garlic and saute until softened (about 6 mins).
Add flour to thicken.
Add chicken broth, tomatoes, and sugar. Cover, turn down the heat to low and let simmer for 20 minutes before adjusting salt and pepper levels.
After adjusting salt and pepper levels, cover and let simmer for the last 20 minutes, pureeing before serving.
Add heavy cream if using. Mix.
Season with salt and pepper.
Keywords: cooking, homemade, from scratch, tomato soup, grilled cheese, fall soups