His favorite soup is tomato. Consequently, I’ve tried well over a dozen tomato soup recipes. Over the years I’ve whittled down this wonderful recipe from Jennifer Stainhauer to just the basics: cutting way back on the onions, changing the proportion of tomatoes to vegetable broth, and cutting out the sugar and cream altogether.
1/2 lb salted butter
1/2 lb yellow onions, cut into 1/4-inch dice
3 28oz cans diced tomatoes
3 cups homemade vegetable broth
2 Tbl honey
1 Tbl kosher salt
1 tsp celery salt
3/4 tsp freshly ground pepper
- In a large pot, melt butter over medium-low heat.
- Add diced onions.
- Cook slowly and gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Stir in the tomatoes, vegetable broth, honey, salt, celery salt and pepper.
- Raise heat until bubbling, then reduce to low.
- Simmer 30 minutes, scraping the bottom of the pot frequently.
- Remove from heat and purée.
Makes 17 one-cup servings.
Approx. 142 calories each.