Hi Audrey! We made this homemade tomato soup the other night, and right away I thought, “Audrey would love making this at college!” It’s equal parts cozy and creamy as well as quick and easy to make! I think you might already have a screenshot of the original recipe that our friend Elaine sent me, but this version has our family’s edits.
Nutrition
Even though you are all grown up and studying at college and totally able to take care of yourself, the mom in me still loves to help you eat healthful food. Here is some research I found about the health benefits of tomatoes 🙂 Tomatoes may reduce risk of cancer, and they have been linked to a reduced risk of cardiovascular disease. Additionally, tomatoes may protect against neurodegenerative disease, may decrease risk of diabetes, improve skin health, may improve the gut microbiome, and they may reduce muscle damage caused by physical exertion (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869745/).
Pro Tips
You can make a delicious grilled cheese sandwich to go with this, or just add a piece of crusty bread. Before you leave for the day, you could even pour the warm soup into a small insulated Thermos to enjoy between classes in the chilly weather. (Just remember to wash the Thermos out when you get home from class so it doesn’t get stinky.) One thing I love about this soup is that I can keep the ingredients in my pantry and make the soup whenever I’m ready. You might find it helpful to keep the pantry ingredients on your shelf for a nutritious meal anytime! I hope this soup warms your heart and fills your tummy too. Love you! P.S. The Spice House is delivering the spices called for in this recipe to your college apartment. I love the freshness and quality of all their spices!
Easy Homemade Creamy Tomato Soup
Ingredients
- ⅓ cup extra virgin olive oil
- 1 onion medium, chopped
- 1 garlic clove peeled and minced
- 1 tsp dill seed
- 1 tsp dill weed
- 1 tsp oregano
- ¼ cup flour
- 2 (28-ounce) cans tomatoes crushed or chopped
- 32 fluid ounces chicken bone broth chicken broth can be substituted
- 1 tsp iodized salt
- 1 tsp black pepper
- 12 ounces evaporated milk cream or half-and-half may be substituted, or the milk can be omitted
- 1-2 tsp dried parsley flakes or up to 1/4 cup fresh parsley
- ½ cup honey
Instructions
- Heat olive oil in stock pot over medium heat.
- Add onions, garlic, dill seeds, dill weeds, and oregano.
- Saute ingredients for about 5 minutes.
- Add flour, and stir for about 2 minutes while flour gently cooks.
- Add both cans of tomatoes, chicken bone broth, salt, and pepper. Stir to combine.
- Heat just to a boil and then turn down heat to simmer.
- Blend ingredients with immersion blender until smooth. See notes.
- Add evaporated milk, stirring slowly.
- Add parsley and honey, continuing to stir.
- Let simmer for 10 minutes.
Notes
This soup is the best tomato soup I have ever had by far. It has such a creamy composition and the toasted bread was a great idea!