Mom's Homemade Tomato Soup
Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!
italian plum (roma) tomatoes
If using fresh tomatoes (if using canned tomatoes, jump to step 4):
Wash tomatoes, remove stems.
Bring about 6 to 8 cups of water to boil in a large saucepan.
Place whole tomatoes in boiling water long enough to loosen outer skin.
Once loose, remove tomatoes from boiling water and drop in a bowl of ice water.
When tomatoes are cool enough to handle, loosen the skins with your hands or a pairing knife.
Quarter the tomatoes and remove the core.
Heat olive oil on medium heat in a Dutch oven or large saucepan. Place all tomatoes in the pot.
Add ½ cup of water.
Bring to a boil and reduce the heat.
Add fresh basil, cover the pot and let the tomatoes simmer for 30 minutes or until soft, stirring often, and then remove from heat.
Using a hand blender, blend the mixture until it forms a puree.
Keep the purée in the saucepan and bring back to a simmer.
Stir in honey and lemon juice. Season with salt and pepper.
For a boost of nutrition, add some spinach leaves to the bottom of the bowl before ladling in the soup, by the time you eat the soup the spinach will be warm, wilted and delicious.