I love tomato soup. There I said it! I’m not so crazy about all the ‘stuff’ that goes into the cans and the organic varieties just lack the flavor. I’ve not made it in a while, but, when a friend online asked if anyone had a recipe that mimicked the treasured Campbells Tomato Soup recipe, I jumped! I knew I had that one packed back. I found this recipe years ago in one of those Southern Living annual cook books and because I knew I’d never find it again, I hand copied it and put it into my recipe box. This my friends is the best! And as close to your childhood favorite as I’ve ever tasted. So pull out those blenders and lets get to work!
Serves: 4 to 6
- 2 28 oz cans of Whole Plum Tomatoes (or about 4 pounds of fresh tomatoes, peeled)
- 1 cup Chicken Broth
- ½ Small Onion, diced
- ½ teaspoon Minced Garlic
- ¼ teaspoon Basil
- ¼ teaspoon Thyme
- 3 tablespoons Butter
- 2 tablespoons Flour
- Salt to taste
- Black Pepper to taste
- Put all tomatoes into a blender and liquefy them.
- In a large pot, melt 1 tablespoon of butter over medium to medium low heat.
- Add ½ small diced onion and ½ teaspoon minced garlic to the pot.
- Saute the onions and garlic over medium to medium low heat for a few minutes. (you just want to sweat them a little)
- Add the liquefied tomatoes. If needed, strain out the seeds.
- Add ¼ teaspoon basil, ¼ teaspoon thyme, and one cup of chicken broth. Stir well.
- Bring the heat up to high and stir the soup occasionally as it comes to a boil.
- Once the soup boils turn the heat down to low and allow the soup to simmer, uncovered, for three hours, stirring every 15 to 30 minutes as needed.
- Allow the soup to cool a bit
- Blend the soup in order to incorporate the onions completely and make the soup very smooth. (Do this in small batches and be careful.
- In a separate saucepan melt 2 tablespoons of butter over medium to medium low heat.
- Add 2 tablespoons of flour to the butter. Whisk quickly to incorporate the flour and butter so that a light roux forms
- Continue whisking the roux until it darkens slightly and become a reddish light brown colour.
- Add a little bit of soup to the roux and whisk quickly
- Once that is incorporated add a little more and repeat the process.
- Add the rest of the soup to the roux mixture and mix well until completely mixed and smooth
- Add salt and black pepper to taste.
- If desired add milk or water to achieve the texture you want.