Ah, tomato soup! Brings back so many memories of childhood. my mother would make homemade tomato soup and grilled cheese sandwiches for my siblings and I throughout the whole year. Mama had a huge garden that rendered her tons and tons of tomatoes and soup was one of the things she would put up in the pantry. I loved watching her prepare the soup and then put it into mason jars and start the preservation process.
She’d crack open a can of that soup for us to enjoy on a cold and blustery day and my sisters and brother and I would gobble it up like hungry little hippos.
Ingredients
½ pound Kerrygold butter
1 pound onions about 3 medium, cut into 1/4-inch dice
½ cup Gold Medal all-purpose flour
4 28-ounce Hunt’s cans diced tomatoes
1 ¼ cups College Inn chicken broth
¼ cup Domino sugar
1 tablespoon kosher salt
1 teaspoon celery salt
¾ teaspoon pepper
¾ cup half-and-half
2 tablespoons honey
Instructions
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
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Quick Tip: Pair this lovely soup up with a grilled cheese sandwich.