Growing up, and for most of my adult life, I thought if I wanted tomato soup I needed a can with 'Campbell's' on it. I thought home made would be too difficult, and the ease of opening a can seemed great. Then one day after running out of canned soup, and having an abundance of tomatoes, I decided to give it a try, and I had no idea what I had been missing, it was amazing and oh so easy! Now we eat homemade tomato soup often for lunch!
Ingredients
4 cups chicken bone broth
1 28oz can of crushed or pureed tomatoes*
pinch of baking soda
1/4 cup heavy whipping cream
1 teaspoon basil
salt and pepper to taste
In a medium pot on the stove (I love using my 3.75 qt. Dutch oven) heat bone broth and tomatoes until boiling, reduce heat. Add pinch of baking soda. When soup is no longer boiling add heavy whipping cream and mix thoroughly, to prevent curdling. Add basil an, salt, and pepper, and that's it!
Serve immediately, I love to pair this with a nice slice of crusty baguette, and topped with a bit of shredded parmesan cheese. Enjoy!
*I love to make roasted tomato puree when we start to have a tomato abundance in the garden each summer. I simply dice tomatoes, drizzle with olive oil, sprinkle with salt and pepper and cook in the oven at 375F until most of the excess moisture has evaporated and the skins are just beginning to darken. Then I remove from oven, and cool. Using a food processor, or a blender I blend until smooth. I put these in freezer bags and freeze to use all winter. I use this tomato puree when I make Tomato soup, chili, and even spaghetti. To mix up the recipe slightly feel free to add cloves of garlic, fresh basil leaves, bell peppers, they add nice flavor and make each batch a little unique.