Homemade tomato soup. So easy, yet it's taken me forever to start making this. Growing up, I was in love with the too sweet weird taste of Campbell's, but now I make it from scratch, mostly because I always have canned tomatoes, an onion, and milk in the house—but not always tomato soup. Also, it's so basic, easy and healthy made from scratch, now I feel kind of guilty buying it. Got to keep up with the guilt, you know.
Here's the basic recipe-
-1-3 cans of whole tomatoes (depending on how much I want. I often use one can of fire roasted canned whole tomatoes. I sometimes add a can of tomato sauce if I only have 1 can of whole tomatoes.)
-1 big yellow onion, diced
-3 cloves of garlic
-olive oil, salt, pepper and a bit of homemade pesto, if I have some
-milk (whole tastes best)
-a little honey
Dice the onion and garlic and saute it in olive oil. Then after 10 minutes, add the canned tomatoes and cover with water if needed, and bring to a boil. Then reduce to a simmer, cover, and keep it on low heat for about 20-45 minutes. Puree it with a stick blender (or throw it in the blender) and add enough milk to make it a nice light red color, probably about 1 cup or so. Season with salt, pepper, and pesto (only about a tablespoon) and a little honey if it needs it.
I make this in big batches and freeze it because my family gets really sick of it after day 2 (I don't) so I have to give it a rest for a bit and bust it out later. Ina has a good recipe for a tomato soup also. And there are a ton of other tomato soup recipes on this link. Like—how many variations can there be? A lot I guess.