As the weather turns colder, it’s the perfect time to pull out all kinds of soups! One of my favorite soups is tomato soup. And you can’t beat homemade tomato soup!
Since this soup is better homemade, check out “Home” by the Bill Mays Trio.
Homemade Tomato Soup
Ingredients
- 2-14.5-ounce cans diced tomatoes
- ½ teaspoon garlic, chopped
- ¼ cup onion, chopped
- ¼ cup celery, diced
- 1 chicken bouillon cube
- 1 cup water
- 4 bay leaves
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons butter
Instructions
- Put tomatoes in a large food processor that can handle liquid. Pulse until tomatoes are pureed. Pour into a large saucepan.
- Add garlic, onion, celery, chicken bouillon cube, water, bay leaves, black pepper, and red pepper flakes.
- Simmer over low heat for two hours.
- Remove bay leaves.
- Cool the soup for 30 minutes.
- Put soup in a blender and puree.
- Put soup back into the large saucepan. Add butter. Stir.
- Heat covered over medium heat for 10 minutes.
