Recipe for Homemade Tomato Soup

Even though the temps have been in the mid 60's to low 70's around here lately, it hasn't stopped me from imagining it's a cold winter day outside that demands a warm, tasty bowl of soup.  Today, I have a recipe for tomato soup to share with you.  I've tried out a few homemade tomato soup recipes and this one is by far the best so far!   Before I share the recipe, I do have to confess that I totally ripped off the Pioneer Woman's recipe for tomato soup, but made just enough adjustments and changes to make it my own.  ;-)  Here's the recipe:

Ingredients

1 medium yellow onion, diced
2 cloves of garlic, minced
3-4 tbsp butter
Two 14.5 oz cans of diced tomatoes
One 46 oz can of tomato juice
3 tbsp of sugar
One 14 oz can of chicken broth
1 1/2 cups of heavy whipping cream
1/4 cup chopped basil
1/4 cup parsley
1/2 tsp dried dillweed
Ground black pepper


Cooking Directions


1.  Melt butter in a large pot on the stove.


2.  Add the onion and garlic. Cook for a few minutes, until translucent.

3.  Stir in undrained diced tomatoes, tomato juice, chicken broth, and whipping cream.  Stir to combine. 

4.  Add sugar to balance out the acidity of the tomato juice.  (I find that 3 tbsp is enough, but you may want to add more according to your taste).  Stir to combine.

5.  Add in spices (basil, parsely, dillweed, and pepper).


6.  Bring soup to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.  Cool soup slightly.  


7. Use a handheld immersion blender to blend soup mixture until smooth.  (If you do not have an immersion blender you can let the soup cool, transfer some of the soup at a time to a blender, and cover and blend until smooth).  

Once soup is smooth, keep warm and serve it with a grilled cheese sandwich! Enjoy! :)