Coming from an Italian family, I have always loved the smell of tomato sauce. I remember when my grandmother would make tomato sauce when I was little, she would let me be the taste-tester to make sure it was seasoned enough. It was so good I could eat it without the spaghetti. Something about that memory makes me adore tomato soup, and when the weather is cool, I break out this recipe. I also love it because my daughter loves it, and when she is sick, I can guarantee 100 percent that if I make this soup, she will eat it. The last time she was sick and hadn’t eaten like her normal self in the last 24 hour period, I made this soup and at the end of her first bowl she was jumping in her seat saying, “more, more, more, more.” Talk about a boost to the ego, and a huge relief that she was eating something healthy and nutritious.
Dice up your onion and carrots. Everything will get blended in the end, but carrots cook take longer than onions, so you will want to dice them up small. I’m not as careful at chopping the onions. In fact, I’m pretty lazy and leave them in pretty big chunks.
Melt your butter, add your carrots to the pan first because they take a little longer to cook, after a few minutes add in your onion, and cook until they are soft. Because I had beets in my fridge I decided to add some of those too. You can add pretty much any root veggie into this soup and since it will all be blended in with the tomatoes and seasoning it won’t change the flavor too much.
Add in your flour to make a rue.
Add in your can of whole tomatoes, chicken broth and seasonings. Honestly, I just throw seasonings in without measuring most of the time, but I made sure to measure my guesstimates out the last time I made it. You can add more or less depending on your tastes. Then let it simmer for 30 minutes. Just like tomato sauce for pasta, the longer it sits the better it tastes, but if you don’t have a lot of time 20-30 minutes will do. While she was sick we watched an episode of Daniel Tiger or two and then I pureed it until all of the chunks were smooth.
You can also make this soup ahead of time and freeze it for those occasions where you have a sick kid, and don’t have time to make it.
- 2-3 carrots
- 1 can whole plum tomatoes
- 3 cups of chicken broth
- 1 onion
- 2 tablespoons butter
- 2 tablespoon flour
- 1 teaspoon oregano
- 2 teaspoons Italian seasoning
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- salt and pepper to taste
- Dice up carrots and onions. Dice your carrots smaller than your onions.
- Melt butter in a medium saucepan on medium heat. Add your carrots and allow them to sauté for 3-5 minutes. Add in your onion, allow to sauté saute for 3 more minutes or until softened.
- Add flour to create a rue.
- Add can of whole plum tomatoes, chicken broth and seasoning.
- Turn your heat to low and simmer for 30 minutes. The longer it sits the better, but if you are crunched for time, 30 minutes will do.
- Turn off heat and puree.
- This recipe can also be made ahead of time and frozen for those times you don't have time to cook, and you need it A.S.A.P.
Thanks for reading,