Creamy Tomato Soup

{This post is adopted from my previous blog called “My Fabulous Recipes”} I had never tried making my own tomato soup until I made this soup… and boy, was I missing out? I loved this homemade, super easy tomato soup. It wasn’t super tomato-ey, either. I loved all the spices and other vegetables in this soup. We had this soup with some delicious meatball subs (I’ll post about them tomorrow) and enjoyed the two very much.

And of course, the soup is fantastic with my meatball sub! Mmmm….

Creamy Tomato Soup

 

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Ingredients

• 1 tablespoon butter
• ½ cup chopped carrot (1 medium carrot)
• ¼ cup chopped celery
• ¼ cup chopped onion (optional: I hardly use onions in my cooking because my husband hates them. *big sigh*)
• 2 14oz can diced tomatoes, undrained
• ⅔ cup vegetable juice (optional: I didn’t use any and replaced it with 1 tablespoon pizza sauce. I know. Weird. But it was quite good.)
• 2 teaspoons sugar
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup water
• ½ cup milk

Instructions

1. In a medium saucepan, heat butter over medium heat until melted. Add carrot, celery, and onion (if you’re using) and cook for about 5-8 minutes, until tender. Stir in canned tomatoes, vegetable juice (or pizza sauce), sugar, oregano, salt, and pepper. Bring to boiling; reduce heat and simmer, uncovered, about 10 minutes; cool slightly.
2. Transfer tomato mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to saucepan. Stir in water and milk (add more water or milk to reach desired consistency). Heat through and serve warm with your favorite sandwich. (I served this with meatballs and they were so good together)

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