Autumn Tomato Soup


Fall is in the air, and it always puts me in the mood for delicious homemade tomato soup. Ask anyone who knows me well, and they will agree that I ALL things tomato!  My garden is always bursting with tomatoes! My family loves this tasty tomato soup. I like to serve it with grilled cheese sandwiches or breadsticks.

**Recipe featured at Bake-aholic here.

Here is my recipe.

1 tablespoon extra virgin olive oil
2 tablespoons flour
1 onion, chopped
2-3 ribs celery, chopped
3 carrots, chopped
1 clove garlic, minced
1 bay leaf
1/2 cup tomato paste
16 oz diced tomatoes
24 oz vegetable broth
1/3 cup milk
2 tablespoons sugar
2 tablespoons apple cider vinegar
salt and pepper to taste

Heat olive oil in a large stock pot. Add flour and cook, whisking constantly, until it just starts to color.  Add the onion, celery, carrots and garlic. Stir occasionally until they cook through (about 5 minutes).  Add the bay leaf and tomato paste. Stir and cook for about 1 minute. Add the diced tomatoes and broth. Simmer and stir occasionally for 10 minutes.  Add the milk.  Working in batches, puree the soup in a blender. Be careful to not fill the blender more than halfway full.  In a separate saucepan, combine the sugar and vinegar over medium heat. Bring to a boil, stirring occasionally, until the vinegar has reduced and the mixture is syrupy. Add to the soup.  Season with salt and pepper.


Try my Step by Step 2  below. It’s the 2nd one in my Step by Step aerobics series. My participants love it! Let me know what you think.

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