Soup- Homemade Tomato
This is my favorite tomato soup recipe. When it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh diced tomatoes from the garden. When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them. Then in the middle of the winter we pull them out, thaw them, and make a batch of soup. You can make the soup ahead of time and freeze the soup also. Marginally it is as good as eating it freshly made but I would rather freeze the tomatoes and make the soup fresh.
Author: Gracehill Bed and Breakfast
Serves: 2 quarts
Ingredients
- 1 medium onion, chopped
- 2 Tbsp butter
- 5 C fresh diced tomatoes or 2 cans (14- ½ ounces each) diced tomatoes undrained
- 2 cans (10 ¾ ounces each) condensed tomato soup, undiluted
- 1 ½ C milk
- 1 tsp sugar
- ½ to 1 tsp dried basil
- 1 tsp sugar
- ½ to 1 tsp paprika
- ⅛ to ¼ tsp garlic powder
- 1 package (8 ounces) cream cheese, cubed
Instructions
- In a saucepan, sauté onion in butter until tender.
- Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Stir in cream cheese until melted.
