I love tomato soup. Love it. Not just in wintertime, but all year round. When summer hits and tomatoes start rolling in, why not use them to their maximum potential? Set aside that canned soup (metallic and runny) and try any recipe you like. I happened to choose this recipe from Food Network’s Down Home with the Neely’s. It’s worth the small amount of effort involved. Trust me.
Start with some fresh tomatoes. Lot of ‘em. They’re super affordable, so why not double the batch and freeze some soup for later?
Roast them until browned. The house will fill with the scents of a life-in-the-slow-lane French bistro. Promise.
After some simmering, some pureeing, and some spice (basil is my preference), this soup is ready for serving. Rich, creamy, velvety, smooth — and SO much better than canned.
(And if your kids love to eat it but find it too difficult to keep in the spoon, let them use a straw. They’ll love it!)
There are several other great homemade tomato soup recipes out there. Here are a few of my favorites, up and coming on my list of variations to try:
- Restaurant-Quality Tomato Soup :: from A Year of Slow Cooking
- Garden Fresh Tomato Soup :: from All Recipes
- Roasted Tomato Soup with Toasted Parmesan Croutons :: from Night Baking
Thanks for dropping by, friends! Go check out this week’s other surplus of WFMW tips at We Are THAT Family!
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