For traditional tomato soup, potatoes and onions are as essential as stewed tomatoes. Canned tomatoes can be used, but the origins of this recipe go back to the dilemma faced by cooks whose garden bore so many tomatoes that they were pressed to find varied ways to use them.
- Prep Time: 20 minutes
- Yield: 5 Servings
- 2 tbsp butter
- 1 onion chopped
- 1 large Idaho potato diced
- 1 cup chicken stock or water
- 1 (14 ½-ounce) can stewed tomatoes
- 1 (14 ½-ounce) can tomatoes
- Dash of sugar
- Salt and pepper
- In a stockpot place the butter, onion, and potato over medium heat. Stir until the onion is translucent. Add the chicken stock and bring to a medium boil.
- Place the tomatoes in a blender and pulse to remove any chunks. Add the tomatoes with their juice and sugar to the stockpot. Add salt and pepper to taste.
- Return to a boil and then reduce the heat to simmer for 15 to 20 minutes. The thickness can be adjusted by adding water, chicken stock, or tomato juice. Serve with cornbread patties.