I’ve loved tomato soup and grilled cheese sandwiches for as long as I can remember. And I’m so happy that my love of tomato soup has passed on to my daughter. She seriously loves it just as much as me. In the past, I always purchased a can of Campbell’s soup and never thought twice about that. After all, that’s how you make tomato soup, right?? I would have NEVER considered making homemade tomato soup before! However, here are some of the questionable ingredients in a can of Campbell’s: dried dairy blend (whey, calcium caseinate), modified food starch, vegetable oil, citric acid, flavoring, and ascorbic acid. The ingredient list in this recipe below is much, much cleaner!
And it tastes great, too! However, I knew the real test was going to be my daughter. When we first switched over from her beloved Campbell’s, she was not impressed. We later tried the organic Pacific brand, which she seemed to like, but I wasn’t as impressed with it. Plus, the ingredients aren’t ones that I would cook with at home. Not saying they are bad, but…they’re not as real as the ingredients in this version.
One of my favorite real food bloggers, Anniemarie with Real Food Real Deals, recently posted a recipe for tomato soup. The recipe was simple and looked so good. I knew I would have to try it…and soon! I stuck fairly close to her recipe, but I made a few variations based on the ingredients I keep at home and how much chicken broth was in my freezer containers already. Please make sure you check out her original recipe, too! (Her pictures are always way, way better than mine, anyway.) 😉
Creamy Tomato Soup
- 4 T organic butter
- 1/4 cup diced onion
- 3 ‘shakes’ garlic powder
- 4 1/2 cups chicken broth (I use homemade)
- 1/4 cup white whole wheat flour (or arrowroot starch for gluten-free*)
- 15 oz can** organic diced tomatoes, including juice
- 15 oz can organic tomato sauce
- 1 tsp honey
- 1 cup organic whole milk
Melt butter in a large stock pot. Saute the onions over medium heat for about 5 minutes until soft. Lower the heat to medium-low and add the garlic powder. Then stir in chicken broth and flour (or arrowroot starch). Add tomatoes, tomato sauce, and honey. Bring to a boil and then reduce heat to a simmer for 30 minutes, stirring occasionally.
After the 30 minutes is up, puree soup with an immersion blender until smooth (or transfer to a blender in batches). Add milk and stir until well blended. Serve warm and enjoy!
*I used arrowroot starch instead of whole wheat flour because I’ve been avoiding gluten for the past week. I wrote all about why I’m doing this in my post: Gluten-Free for Thyroid Health. Not sure where it will lead me yet (or if I’ll stick with it in the long run)…but I’ve been entirely gluten-free for over a week now.
**You could also try using fresh tomatoes from the garden, but I have yet to try this, so I don’t know how it would turn out.
Normally, I would have served this tomato soup with grilled cheese sandwiches, but (again) since I’m trying to avoid gluten, this time I made a large batch of brown rice and we had “cheesy rice” with it, instead. Everyone was just as happy with this, however, my daughter did ask where her sandwich was… Maybe next time!
Anyway, this homemade tomato soup is great. Even the pickiest of my twin boys ate his entire bowl! (Though, for full disclosure, he only ate it because he wanted more cheesy rice… ;)) I was extremely happy with the way this soup turned out and even froze two individual serving-size containers of it to reheat for another day. Gotta love that!
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