Well winter hit the South with a vengeance this year and I was one who did not want to have to venture out on those cold days, but always felt like I just wanted some delicious comfort food. One of my goals for 2018 is to make more homemade meals, more than normal that is. I typically make all of our meals, zero shortcuts, zero pre-packaged items – call it a joy of being able to have time and be at home all day, or the fact that I was raised by a mother and a grandfather who made soups from scratch. Like boil animal carcasses and make their own broth kind of scratch. I don’t have the time, or a big enough pot to think of it, but I do like trying to make all our soups from scratch because I hate not knowing what is in my food. So, here is a very simple made from scratch tomato soup. Next up I will have to make homemade bread for a delicious homemade grilled cheese and tomato soup dinner.
- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Category: Recipes From Our Kitchen
- 1 tablespoon olive oil
- 1 clove of garlic, diced
- 1 onion, diced
- 2 stalks celery, diced (I used the middle section that always seems to be thrown out)
- 2 cans diced tomatoes (I use fresh when they are in season)
- 1 tablespoon fresh basil
- 2 cups vegetable stock
- 2 tablespoons tomato paste
- salt and pepper to taste
- In a pan add oil and saute onion, garlic, and celery. Add salt and pepper to taste.
- Once cooked down add in two cans of diced tomatoes or fresh when in season.
- Add in one can of vegetable stock and bring to a boil. Add tomato paste and stir well to incorporate. Simmer for 10 minutes.
- Let cool and transfer to a blender, food processor or use an immersion blender to blend into a silky smooth soup.
- Store in air tight container or reheat and serve. When I reheat I typically add in more fresh basil.