Creamy, refreshing tomato soup is a perfect way to extend the rich flavors of the summer garden into those cooler autumn evenings. Super nourishing and flat out delish, we LOVE our bowl of tomato soup next to a crispy, gooey grilled cheese. Cue the sourdough bread bakers of world….mmm toasty sourdough. We love simple recipes around here that are easy to substitute in and out whatever we might have on hand in our pantry. In this case, the main liquids are tomato juice and salsa, contributing a quart of each. It’s okay if you just use tomato juice and no salsa. If you prefer to thicken the liquid more, use a little more flour in your onion, butter rue. We went for salsa because we wanted a little chunky kick of spice in our soup.
Now you might be wondering, Tomato Soup, where do honey, grains, or beans fit in? At Firefly’s Kitchen we are dedicated to showcasing the farm’s ingredients. Our raw honey and soft red wheat flour play very important supportive roles in bringing this wholesome tomato medley together replacing other sweeteners and thickening agents with healthy alternatives. Read on for more.
Ingredients
- 1/4 stick of butter (or olive oil)
- 1 sweet onion
- 2-3 tablespoons honey, Firefly Raw Honey
- 1/4 cup of all-purpose flour, Firefly Organic Soft Red Wheat Flour
- 1 quart of canned tomato juice
- 1 quart of chunky salsa
- 2 cups of chicken broth (low sodium)
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic
- 1 cup whole milk (or half-and-half)
-Prep/Cook Time-
5 min. prep
15 min sauté
20 min simmer
-Cook Type-
Stove top
Instructions
- In a large pot, melt the butter over medium-low heat. Add onion and cook gently, stirring occasionally, until soft and translucent, about 10 minutes
- Sprinkle flour over onion and stir until mixture is slightly thickened and pale gold, light brown, about 3 minutes; do not burn.
- Stir in the tomato juice, salsa, chicken broth, salt, garlic, pepper and other seasoning to taste. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping bottom of the pot as needed.
- Stir in milk and honey. Remove from heat and puree using a hand blender, or allow to cool until no longer steaming and puree in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
The whole grain flour with thicken the soup, and also provide a natural protein punch. Honey lends a subtle, earthy sweetness that grounds this comfort food with flavors straight from the farm. Just add grilled cheese, cozy slippers, and call it an evening!
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