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Homemade Tomato Soup Using Canned Tomatoes

March 30, 2020 by Talia Bunting Leave a Comment

I stopped food blogging in 2016. It wasn’t going anywhere and I didn’t know what I wanted to do. Since then I started hosting on Airbnb and launched Atlanta Airbnbs. But, I’ve also found I reference my recipes a lot, this blog has been a useful tool to share recipes with my family and friends. Lately people have asked for recipes that are only in my head and it’s such a pain to text it all out every time. Or, I changed another recipe but it’s too hard to remember every time what I do. So, I’m going to share those recipes on here. The pictures will either be free from Unsplash or won’t be great at all, cause I just don’t care or have the time. This one is homemade tomato soup.

Photo Credit: Ella Olsson

I should add, when I started blogging about food here I had one baby and dreams of beautiful exquisite food that was half sustenance half art. Now I have three babies and dreams of dinner getting on the table in 10 minutes. These recipes are easy and delicious. And sometimes, they involve a microwave.

Photo Credit: Paweł Czerwiński

This just in – if you’re like me – you stocked up on a gazillion cans of diced tomatoes for Covid-19 lockdown. And, if you’re also like me, you never use diced tomatoes. I made this last night with diced tomatoes instead of crushed tomatoes to start using them up. I roasted the tomatoes in the oven to help tighten up the flavors – but you don’t have to. It turned out okay, not amazing, but still good enough we ate it all!

Homemade Tomato Soup with Canned Tomatoes
 
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Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins
 
Author: Talia Bunting
Recipe type: Soup
Serves: a bunch
Ingredients
  • 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
Instructions
  1. Melt butter on stove on medium heat.
  2. Sweat onions in butter on medium low heat until soft and translucent, about 15-20minutes.
  3. Add in dill seed, dill weed, thyme, and oregano. Stir and let cook for about 30 seconds.
  4. Add in crushed tomatoes and chicken stock. Bring to a boil and turn heat to medium. Let cook until thickened.
  5. Puree with immersion blender or transfer to blender and puree.
  6. Transfer back to soup pot. Add cream, stir.
  7. Add in mozzarella balls (and cheese toretllini if serving with), top with basil and serve.
3.5.3208

 

If you don’t eat it all, just throw it in a gallon ziplock bag and lay it flat in the freezer.

Wine pairing: Yes. You should have some.

Filed Under: Soup

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