Yes, most homemade tomato soups are made with fresh tomatoes, but this recipe, made using canned tomatoes just might surprise you! I know it did me. If using canned, I use premium San Marzano type tomatoes.
Many years ago, I think it was back in the early 70’s, my mother found a tomato soup in one of her French cuisine cookbooks (so popular at the time) and made it her own.
I have never heard of adding rolled oats to a soup, but it really does make a difference and nice touch.
I often add small pasta shells, cooked separately, at the end as an option.
This is a wonderful soup for the family to enjoy on a cold winters day!
Be sure to add a basket of fresh baguettes to the table.
- 1 tablespoon butter
- 1 small onion, chopped
- 1-2 cloves garlic, crushed
- 4 cups chicken stock (or substitute with vegetable stock)
- 1 large can (28 fl oz) of quality tomatoes (chopped with the juice)
- 1/4 cup celery, chopped
- 1/4 cup carrot, grated
- 1/4 cup old fashioned rolled oats
- 1/4 teaspoon basil
- 1/4 teaspoon onion powder
- 1 teaspoon white sugar
- salt and pepper to taste
- Serve with small pasta shells (optional)
- Sauté onion and garlic in butter in a large heavy saucepan until softened
- Add chicken stock, tomatoes, carrot, celery, rolled oats, basil and sugar
- Season with salt and pepper and onion powder
- Bring to a boil, partially cover and reduce to simmer
- Simmer gently for 45 minutes