Thanks to the 100 Days of Real Food family, I have an amazing soup recipe to share with you. It’s easy (considering it’s from scratch) and delicious. It’s probably more suited to an autumn menu, but I had five tomatoes left from my Dowless Blueberry Farm visit to use up. And, I work in a corporate building with no windows on my floor where it’s always cold, so I’m up for soup almost daily. After tasting the soup, I’ll be eating it year-round!
- 4 tablespoons unsalted butter
- 1 onion, diced (I chopped mine and didn’t worry about tiny, even cuts since I knew it was all going in a blender at the end)
- 2 slices bacon, prosciutto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth/stock
- 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled (or one 28-ounce can of whole, peeled tomatoes with liquid)…either way they need to be roughly chopped before using
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream (or less if desired)
- Salt and pepper, to taste
- Heat the butter in a large soup pot over medium-high heat.
6. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
7. Throw in the herbs and simmer on low heat for 30 minutes.
8. Remove the herbs.
You may have to do it in batches since blenders only hold 32-ish ounces.
The recipe calls for a teaspoon of salt but I omitted it and ate mine with lightly salted pita chips instead.
The other great thing about tomato soup is it freezes really well! Since this recipe makes so much, I ladled about two cups into Hefty freezer bags so we have soup at-the-ready.
A printable version of this recipe is here.
I already love the 100 Day of Real Food mission, but I’m not 100% great at following it myself. Great recipes like this are why I keep going back to her website and trying to make a difference when I can.
I hope you go, too! If you find a recipe you love (or try this one), please share!