For many of us, nothing says homey comfort on a snowy winter day quite like a grilled cheese sandwich and a bowl of tomato soup. I grew up on tomato soup that was made from the condensed stuff out of a can, like many of us did. Here is something almost as quick and almost as easy as that condensed soup, but with a lot more flavor. It calls for tomatoes that were canned in the summer, and homemade stock, but you can substitute. Just be sure to read the labels and choose carefully!
- 1 quart of homemade stock (Bone broth works really well)
- 1 quart of tomato puree
- 2 green onions, sliced
- 1 rib celery, diced
- 1/2 green pepper, diced
- 2 T butter
- 1 T sugar
- 2 t salt
- 1 T arrowroot powder***, dissolved in 2 T water
- Melt the butter in a large pot. Add the onions, celery, green pepper, and salt.** Saute until it is soft, about 10 minutes.
- Add the tomatoes, stock, and sugar and simmer for another ten minutes. If you want that smooth consistency of the canned condensed soup, you can run an immersion (stick) blender through the soup.
- Bring the soup up to a boil and add the arrowroot, stirring constantly.
- Add salt and pepper to taste
**Adding salt at the start of the saute helps to draw the moisture out of the vegetables and keeps the soup from getting too watery.
***If you do not have arrowroot, you can use corn starch or potato starch.