Cream of Tomato Soup

October Unprocessed was such a success for me. How do I know? Let me explain.

Last weekend, right before my long run, I woke up with a stomach ache and a sore throat. I managed to finish my long run, but the feeling lingered. On Monday, I came home from work and just wanted comfort food. Someone floated the idea that I just get some takeout. Decide what I want, and just go get it. What an idea. The thought hadn't even occurred to me. I had already decided that I was going to make homemade tomato soup and bread. I knew what I wanted, I wanted homemade goodness and I knew that even though I felt crummy and wanted to rest, my effort would be so worth it. And it was. I passed on the 'easy' route, no take out for me. Tomato soup. Homemade bread. Comfort to the max.


See what I mean? Two months ago, I may have taken that offer for take out. Now, better habits are taking over. I'm digging it.

looks like a lot, but I doubled it- keep that in mind!

This tomato soup is so easy to make. I'm completely in love with it.

to prevent curdling when adding the milk? Or to reduce the acidity of tomatoes? Not sure. But it works. Do it.

It takes no time at all, and I'm hoping it freezes well because I just made a double batch and froze a bunch so that next time I come home feeling yucky I can just heat up some goodness.

You know what? Two years ago I would have never made tomato soup. I actually don't even really like tomatoes. But thank goodness I'm realizing that tomatoes can be more than just marinara sauce.

Almost done! Just add the milk..mm creamy..

I have made this soup four times, each time I make it the two of us eat it all. It's that good. Not only is it easy but it's good- I'm serious. This is a new staple. I plan to have this on hand, in the freezer, at all times.

Cream of Tomato Soup
adapted from Vegetarian Cooking for Everyone

ingredients
2 1/2 tablespoons butter
1 small onion, chopped
1 1/2 tsp dried basil
a pinch of ground cloves
2 tablespoons flour
2 15 ounce cans of diced tomatoes in puree (if you can find it in puree, you can also use one large 28 ounce can)
a pinch of baking soda
2 1/2 cups vegetable stock or water
1 1/2 cup milk
salt and pepper
tomato paste (if needed)

Melt the butter in a large pot, then add the onions, basil and cloves and cook until the onion is tender, about 5 minutes. Stir the flour in and then add the tomatoes, baking soda and stock and bring it all to a lovely boil. Bring the heat down and simmer it, slightly covered for 20 minutes. Turn off the heat and let it cool just slightly before you puree the heck out of it. Add the milk and season with salt and pepper. If you want it thinner, add more milk or stock. If the tomato flavor is a little lack luster, add some tomato paste. Serve it hot! Splash some cream in for a rich flavor.

Enjoy!
-m