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A 20 Minute tomato soup recipe, huh? What’s the big deal how long it takes?

People are lazy these days. Really freakin’ lazy. I’m quite sure that most people would much rather pop the top on a can of Campbell’s tomato soup than take time to make their own tomato soup.

And you know what? That’s completely f’n dumb.

Did you know Campbell’s tomato soup has high fructose corn syrup in it? What about 480mg of sodium or 20% of your suggested daily sodium intake? FOR A HALF CUP! When was the last time you ate half a cup of soup?

I’m certainly no health nut, but if you can make your own delicious tomato soup in about the same amount of time it takes to open and heat up a can of Campbell’s why wouldn’t you?

20 Minute Tomato Soup Recipe

2 Tablespoons Butter
1 Medium Onion, diced
28 oz Canned Crushed Tomatoes
6 Cups Chicken Stock (homemade, please!)
Salt
Pepper

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1. I’m Getting Soft – Over medium-high heat, melt the 2 tbls. of butter and toss in your onions. I like to season these with salt and pepper now, but that’s up to you. Cook these until they become soft and translucent. Keep an eye on them though, you don’t want them browned.

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2. Take a Dump - Dump in your tomatoes and stir to combine with the onions. Those tomatoes have good flavor, but we want to concentrate it further so that when we add our stock our soup still has a tomato punch. Cook these until you can pull a spoon through them and see the bottom.
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3. Everyone into the Pool -  Once your tomatoes have concentrated into more of a paste add your chicken stock. Let that cook for a few minutes so that everyone can mingle.DSC_0090

4. Pure,eh? – If you have a stick blender, go to town and puree your soup until it is completely smooth. No stick blender? You can do this in a regular blender but be very careful, putting hot liquid in a blender is ridiculously dangerous, so make sure you don’t fill it up more than half way and hold a kitchen towel over the top to be 100% safe.

5. Finish Him – Some people like to strain the soup at this point so that no peel ends up in the final product, and you can do that if you want, but I prefer a more rustic soup. It is soup after all.

Taste your soup before serving and adjust seasonings to your liking.

This 20 minute tomato soup is great by itself, but being a 6 year-old at heart, I’ve got to have a grilled cheese with it. This soup freezes very well because there are so few ingredients. I love having a couple in my freezer in case I have a busy night. 


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3 Responses to “20 Minute Tomato Soup Recipe”

  1. KatherineAnn Says:

    This sounds really good! I’m also very glad you mentioned that it freezes well. I love both eating and making soup and when I make it, I freeze the leftovers for later. I’ll have to try this!

  2. Autumn Says:

    Good thing I decided to look around, eh? I’ve been looking for a good homemade tomato soup. Will definitely give this a try.

  3. Emily Says:

    There is nothing better then whipping up some quick tomato soup. I couldn’t agree more that it’s pretty dang easy and so much better than canned (canned = mega bleh). I usually don’t cook my tomatoes down so much, but will give it a try next time. Also, I usually throw some basil in it in the summertime.

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