Try this just once. You will never go back to canned. You may say to yourself you don't have time to make a homemade soup but this soup is worth the few minutes it takes to chop up a few vegetables for the base, and open a large can of whole tomatoes. So, so worth it. Paired with some Chipotle Cheddar grilled cheese on sourdough bread and you have a filling meal.
Homemade Tomato Soup
4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Vidalia onion, chopped
2 carrot, chopped
2 stalk celery, chopped
4 cloves garlic, finely chopped
5 tablespoons all-purpose flour
4 1/2 cups low-sodium chicken broth
1 (28-ounce) can whole, peeled tomatoes or diced tomatoes
3 parsley sprigs, finely chopped (or about a tablespoon of minced parsley)
3 fresh thyme sprigs, finely chopped (or about a teaspoon of thyme)
1 bay leaf
1 cup heavy cream (optional)
1 teaspoon kosher salt
Freshly ground black pepper
In a Dutch oven, cook the bacon until crisp and most of the fat has rendered, about 1 minute. Melt the butter in the pot over medium-high heat. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 6 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and the tomatoes into the pan. Bring to a boil while whisking constantly. Add the parsley sprigs, thyme, and bay leaf to the pot. Lower the heat and simmer for 20 minutes. Remove and discard the bay leaf. Using an immersion blender, blend until desired smoothness. Whisk in the heavy cream if using, salt, and pepper, to taste. Divide among soup bowls and serve immediately. Yum!



