Tomato soup is a perfect cold-weather lunch, but I've stayed away from canned, condensed soups for a long time now.
Homemade soups are a lot easier and a lot cheaper than you may think. They make a lot and you can always freeze leftovers for another day.
This tomato soup has been adapted from the America's Test Kitchen recipe to be gluten-free and refined sugar-free. It was a hit in my house!
4 Tbsp butter
2 28 oz cans diced tomatoes, drained reserving the liquid from the tomatoes in a separate bowl
1 onion, diced
2 Tbsp honey
1 Tbsp tomato paste
1 Tbsp arrowroot powder
1 3/4 cup chicken broth
1/2 cup heavy cream
1 tsp salt
1/2 tsp pepper
1 dash cayenne peper
1) Heat a large pot or Dutch oven over medium-high heat, melt butter in the pot.
2) Add drained tomatoes, onion, honey and tomato paste to the pot. Stir and cook until onions and tomatoes begin to break down, about 15 minutes. (Perfect time to prep some grilled cheese!)
3) Add arrowroot powder, stir for 1 minute.
4) Slowly pour in the chicken broth and reserved liquid from the canned tomatoes. Bring to a simmer, cook for 10 minutes. (Perfect time to cook that grilled cheese!)
5) Using an emersion blender, blend the soup until smooth.
6) Stir in the cream, add the salt, pepper and cayenne.