When I would come home from school some September afternoons I found my home saturated with the rich and warm fragrance of stewed tomatoes. My mother would be canning tomatoes fresh from one of her gardens, and to this day that’s one of my most comforting childhood memories of growing up in Mount Pleasant, Utah.
On occasion, when the Winter snow had fallen and the cold had settled in our bones, my father would go to the cellar to grab a mason jar of these tomatoes and he’d make the greatest homemade tomato soup with lots of fresh ground black pepper. I’d sit on one of my grandma’s old wooden end tables with my legs sticking out of the back, and I’d watch Tom & Jerry, Bugs Bunny, and The Flintstones while warming my little insides with this fulfilling soup.
- 2 carrots, chopped
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 1½ tablespoons tomato paste
- 1 tablespoon flour
- 4 cups Swanson's Vegetable Broth (more to thin out the soup at the end as needed)
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons sugar
- 1 28-ounce can peeled tomatoes, crushed
- Cream (optional - to add at the end as desired)
- Saute the carrots, onion, and garlic in a large pot; saute for 5-10 minutes until the vegetables are very aromatic and tender.
- Add the tomato paste, stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize.
- Slowly add the flour and stir until combined.
- Add the broth, thyme, bay leaf, sugar, and tomatoes to the soup pot.
- Simmer for 30 minutes.
- Use a stick blender or puree in batches and return to the pot.
- Add cream if desired.