Homemade Tomato Soup with Canned Tomatoes
Author: Talia Bunting
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: a bunch
- 2 yellow onions chopped
- ½ a stick of butter
- 2 teaspoons of dill seed
- 2 teaspoons of oregano
- 2 teaspoons of dill weed
- 2 teaspoons of fresh thyme
- 2 28 ounce cans of crushed tomatoes
- 4 cups of chicken stock
- 2 cups of whipping cream
- 1 package of mozzarella balls
- Optional toppings: basil chiffonade/cheese tortellini
- Melt butter on stove on medium heat.
- Sweat onions in butter on medium low heat until soft and translucent, about 15-20minutes.
- Add in dill seed, dill weed, thyme, and oregano. Stir and let cook for about 30 seconds.
- Add in crushed tomatoes and chicken stock. Bring to a boil and turn heat to medium. Let cook until thickened.
- Puree with immersion blender or transfer to blender and puree.
- Transfer back to soup pot. Add cream, stir.
- Add in mozzarella balls (and cheese toretllini if serving with), top with basil and serve.
Recipe by Talia Bunting at https://www.taliabunting.com/homemade-tomato-soup-using-canned-tomatoes/
3.5.3208