A few years ago I discovered homemade tomato soup. Let’s just say that we have never bought another can of Campbell’s since. This soup is so good and so simple. It’s so simple that even my nine-year-old daughter can make it with a little supervision and help. It really doesn’t take much longer than opening a can, emptying it, and adding milk or water to it, but the taste is about one hundred times better. Plus as an added bonus, I know what’s in this soup – every ingredient is pronouncable and no MSG. So here is how we do it.
|My lovely assistant|
|Frozen chicken stock|
Update: I have since made this using almond flour and cream to make it an “S” for the THM diet. I think it actually tasted and had better texture than when I make it with regular flour.
|Lovely, delicious goodness|
- 1 large can/jar tomato pieces
- 7 cups liquid - water/chicken or vegetable stock or a combination
- 1 small can tomato paste
- ½ cup minced fresh parsley or small handful dried parsley
- 2-3 tbsp. honey
- 1 tsp. dill weed
- 1 cup milk
- ¾ cup flour
- ¼ cup butter
- salt to taste
- Blend the tomato pieces in your soup pot.
- Add the liquid, tomato paste, parsley, honey and dill weed.
- Mix the milk and flour; add to soup.
- Add the butter and salt.
- Heat thoroughly.
The Homestead Hop at The Prairie Homestead