The Best Tomato Soup

By on May 16, 2014

Homemade tomato soup — pretty quick, less sodium, and no tinny flavor.


Sauté a chopped onion in a bit of butter until just browned.  Add one 28 oz. can of whole peeled San Marzano tomatoes, some chicken stock and a couple bay leaves.  Then a couple pinches of sugar and just a touch – like a quarter teaspoon – of baking soda viagra ohne rezept auf rechnung.  Let simmer for a while, remove the bay leaves and hit it with a blender until smooth.  Return to pot, add a little pour of heavy cream.   

Taste- if too acidic, add a pinch of sugar and a suggestion of baking soda until it all evens out.  Obviously, serve with grilled cheese – here, cheddar and gruyère.  Country bread, smeared with European butter, browned on the stovetop until everything’s crisp on the outside and gooey on the inside.  Cut into soldiers for dipping ….    

 ***UPDATE:  a couple variations based on reader suggestions:  1- add fresh basil right before blending, garnish with a sprig as well.   2 – rather than heavy cream, use crème fraiche and mix in dried or fresh dill.   


Transfer To Social Networks

The Cook
Receive Updates
Sign up to have new posts sent right to your inbox