I love tomato soup, and there’s nothing better on cold weekend afternoon than tomato soup and a grilled cheese sandwich.
Once you’ve had homemade tomato soup it’s hard to go back to the canned version, and this recipe is simple to make. It comes from my friend Linda Unemori, who is a great home cook.
2 slices bacon, chopped
1 tbsp butter
2 large onions, sliced
1 stalk celery, shopped
4 – 6 large ripe tomatoes, chopped
1 tbsp tomato puree
2 -3 strips lemon rind
4 cups low sodium or homemade chicken broth
Salt/Pepper to taste
1 tsp sugar
1 tbsp chopped fresh parsley
¼ tsp dried thyme
1 tsp chopped fresh basil
Heat bacon in a heavy pan. When fat has run, add butter and melt. Add onions and celery and cook until translucent. Add tomatoes, tomato puree, lemon rind, stock, salt, pepper, sugar and herbs. Bring to a boil. Lower heat and simmer 20 minutes or until tomatoes are tender. Remove from heat and let cool slightly. Puree with food processor or blender. Return to pan and adjust seasonings to taste. Serve hot.
Garnish with croutons and strips of basil if desired.
