Homemade Tomato Soup Tomato Soup and grilled cheese
A Kitchen Tomato Soup recipe appeared in the Parade Magazine, September 10, 2006. It caught my eye and I saved it for 4 years. The recipe below is quite similar, from Epcurious web page. The differences between the two recipes are indicate where a bracketed item is listed.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 3 1/2 pounds ripe tomatoes, chopped [canned chopped tomatoes]
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 3 cups vegetable stock [chicken broth]
  • 1/8 teaspoon ground cloves
  • Salt and pepper, to taste
  • 1/2 cup half-and-half [sour cream added at serving time]


  1. Melt the butter with the oil over low heat in a pot.
  2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.
  3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.
  4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half. (Coarse-rustic texture, use hand beater instead of food processor.)
  5. Warm the soup before serving.
Around 140 calroies per serving with 7g of mufa fat. Much less salt than canned soup, and using low salt stock and canned tomato products will help even more. Yields 8 servings.
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