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Ditch the canned stuff with this

easy homemade tomato soup recipe!


You've probably been having canned tomato soup for years, 

possibly decades, so you have become used to eating the stuff... but did you know

that canned soup is actually not the greatest thing for you?

Early in 2016, many canning companies realized it was healthier to produce

their foods without dangerous BPA liners inside the cans, and they have

been working diligently to switch their methods to non-BPA cans. 

It's been a lengthy process, but well worth it!

homemade tomato soup

Tomatoes are not expensive, and they are healthy, filled with Vitamin C,

fibre, and minerals... especially good for strengthening the immune system!

(Read our insightful article on that topic HERE).

You'll be amazed at how easy and delicious it is to have a homemade tomato soup,

rather than a canned one!

Tomato soup is also easy to can yourself, stored in Mason jars for future use.


But enough of that... let's get started making homemade tomato soup! 

roma or plum tomatoes

Plum (or Roma) tomatoes are grown primarily for paste/sauce since they have more flesh in them than typical round tomatoes and are firmer in texture. 

Here's what you'll need (serves 6 servings of 3/4 cup each... but you'll want more!)

  • 2 cups of sodium-reduced chicken broth

  • 1 cup chopped onion (cooking onion is fine)

  • 3/4 chopped celery

  • 1 Tbsp. thinly-sliced fresh basil (a must have!)

  • 2 pounds of plum (or Roma) tomatoes, cut into wedges

  • 1/2 teaspoon of salt

  • 1/4 tsp. pepper

  • 6 Tbsp. plain low-fat yogurt (optional, for topping)

How to make it:

  • In a large pot over medium, add 1 Tbsp. of oil and your onions and celery. Sauté until glazed and transparent, about 3 minutes. 

  • Add your fresh basil, salt and pepper, and mix thoroughly to combine.

  • Add the wedged tomatoes, and mix well to combine.

  • Wait for the pot to begin steaming at medium heat, then turn heat down to low and cook for 30 minutes. 

  • Remove from heat, allow to cool slightly and then beat with an immersion blender until pureed to preferred consistency. (Alternatively, use blender to puree but be careful! Contents can overflow if they're too hot! Cover blender with a cloth and press down hard on lid).

  • Return soup to the pot and reheat on low, adjusting seasoning to taste.

  • Serve in bowls and spoon yogurt overtop. Enjoy your homemade tomato soup!

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