Homemade Tomato Soup in Less Than an Hour!
Last week was a soup week at our house, and I couldn’t forget my homemade Tomato Soup!
The weather ranged from sunny and in the 20’s to rainy in the upper 30’s and lower 40’s, so we started the week out with Chicken Chorizo Tortilla Stoup, that is hearty with a little bit of heat!
But, I’ve been trying to stick with meals that we can share with Charlotte as she transitions from purées to solids.
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Charlotte is a food lover! We have yet to find something that she doesn’t like, after giving things a few tries.
So, even though I had dreams of filling my freezer with every type of purée you could imagine, she was bored with them in less than two weeks and we switched to Baby Led Weaning.
Tomatoes have to be one of her favorites!
And Nick LOVES my homemade tomato soup!
Grilled cheese and tomato soup has always been a favorite comfort food here and it was easy on a busy night with the typical condensed tomato soup coming out of the cupboard weekly.
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One night Nick called me on his way home from work asking for tomato soup for dinner, and without looking in the cupboard I agreed.
Because really, when am I ever out of tomato soup???
Well I was. Oops!
So, in a hurry, I threw together five ingredients (and some salt and pepper) and came up with my 30 Minute Tomato Soup!
He loved it!
Maybe I was just being modest, but I didn’t take him very seriously and went back to my normal pattern of stocking the canned soup in the cupboard.
Until, he said, “I really don’t like this soup anymore. Why haven’t you been making the homemade?”
Point taken! Now instead of the cupboard stocked with condensed tomato soup, my freezer is stocked with frozen, homemade tomato soup!
- 2, 29 oz cans of diced tomatoes, or 2 quarts of home canned tomatoes
- 1/2 cup (one stick) butter
- 1 medium onion
- 4 cups water
- 1 Tbsp Italian seasoning
- salt and pepper to taste
Melt your butter in a heavy bottomed stock pot, or a dutch oven. Seriously, if you don’t have one of these, you NEED one! I use it multiple times a week!
Cut your onions into chunks, I usually do eighths.
Add all of your ingredients to the pot.
If you are sharing this with a little one, (under one year) hold the salt until the end, and add after taking some out for them.
Bring the pot to a boil and then reduce to medium low.
Allow this to simmer for 20-25 minutes, or your onions are tender, stirring occasionally.
Once the onions are tender, blend with an emulsion blender.
Serve with a salad, sandwich or my Artisan Sourdough Bread!
- • 2, 29 oz cans of diced tomatoes, or 2 quarts of home canned tomatoes
- • 1/2 cup (one stick) butter
- • 1 medium onion
- • 4 cups water
- • 1 Tbsp italian seasoning
- • salt and pepper to taste
- Melt your butter in a heavy bottomed stock pot, or a dutch
oven. Seriously,if you don't have one of these, you NEED one! I use it multiple times a week!
- Cut your onions into chunks, I usually do eighths.
- Add all of your ingredients to the pot.
- If you are sharing this with a little one, (under one year)
hold the salt until the end, and add after taking some out for them.
- Bring the pot to a boil and then reduce to medium low.
- Allow this to simmer for 20-25 minutes, or your onions are
tender, stirring occasionally.
- Once the onions are tender,blend with an emulsion blender.
- Serve with a salad, sandwich or myArtisan Sourdough Bread!
If you are sharing this soup with a baby under 12 months, add the salt at the end. After blended, reserve some for baby and then season with salt to taste.
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