Kick the Can! Homemade Tomato Soup From Scratch

I learned recently, after reading this popular article,  that canned tomato products are really, really bad. Like, enough for me to boycott anything with tomatoes that is not in glass. BPA leaching out into my family’s food? Ugh. No. Here’s a great article talking about why it’s bad and what else we can do.

So in my effort to do away with this evil in our lives, I have to find a boxed or glass-jarred equivalent to the Campbell’s soup my family loves so much. No luck yet. But I looked at all the tomatoes in my garden and on my counter, and I had an idea. I went in search of a recipe to try. I thought I would have to get all witches cauldron on it to make it taste like Campbell’s. As soon as I smelled the first step of this recipe cooking, I knew I already had a winner. So here you are, the freshest, BPA-free, Campbell’s soup fake-out that had my family begging for seconds. The key to that memorable tomato soup flavor? Cloves!

123_0498

I chopped up my tomatoes, between 2-3 cups worth, and added some homemade chicken stock. A friend suggested using bone broth for added nutritional benefits, which I think is a spectacular idea. Next time I will plan ahead and use bone broth. I was so thrown off by the call for cloves that I almost didn’t put them in. I’m glad I did!

Once they had simmered for a while, I used my stick blender to help things along. I then ladled it into my sieve and used the back of the ladle to push everything but the seeds and skins through.

123_0500

I put the seeds and skins back into my garden. Maybe we’ll get volunteer tomatoes. 🙂

This beautiful tomato juice was what I got. But there’s another important step. Roux.

123_0502

You’ll make a light brown roux of butter and flour, 2 tablespoons of each. I almost let mine go too far while I was taking pictures. Plus I had a screeching toddler on my leg. This is a bit forgiving though. Mine turned out delicious nonetheless.

123_0504

Slowly add the tomato-ey liquid, making sure everything is smooth and creamy before adding more. It’s so interesting to me how the roux seizes up and then smooths back out again. Cooking is cool.

123_0505

When I was all done, I tasted it and added salt and sugar until it tasted right. Mine needed more sugar than the recipe called for. I’m sure it will be different for every batch and for every cook. We spooned in a dollop of sour cream, added some fresh basil from the garden, a sprinkle of pepper (for the adults), and dipped gooey grilled cheese into our soup.

Amazing.

123_0509

I followed the recipe I found exactly, aside from the amount of sugar at the end. You can find it at this link.

Throw out those disgusting cans. Try this delicious soup and you’ll give your family the chemical-free dinner they deserve! Added plus: this freezes well (according to my bone broth offering friend, thanks V!) so it’s just as easy to pull out and heat up as a can of soup.

For the love of food…
~Veronica

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s