How do you make tomato soup from scratch?

What you need: 1/2 tomato, 1/4 white onion, 1/2 cup tomato-vegetable juice cocktail, salt and pepper to taste, What you do: Puree the tomato and onion (easy to do with a blender). Transfer the mixture to a small saucepan. Stir in the vegetable juice and add salt and pepper according to taste. Bring to a boil and then let simmer for about 10 minutes.

Better Answer:

This is not so much recipe as strategy. I'll say I've seen this on TV where they roasted the tomatos, first. I get a couple of pounds of Roma tomatos. You can peel and seed them if you want, but I boil them in water to cover and then strain them in a food mill. Great tomato soup is also mushroom soup - saute a pound or so of white mushrooms, also an onion and 5 or 6 cloves of garlic, and put them into the strained tomato. Salt is essential to soup, but work up to the right amount or you'll get too much. Also pepper, I put a bit of oregono and thyme, but not so it's spaghetti sauce, just a hint. Some put a teaspoon or so of sugar - that's optional. I use an in-the-pot blender to chop it up somewhat, but still a bit chunky with the onions and mushrooms. Cook it maybe an hour or so, then 1/2 stick of butter in the end doesn't hurt, and basil is good, too. This makes a big 'ol pot of soup, and it's the best. The thing is the garlic and the herbs are just to give it a warmth underneath that you can barely taste - not garlic-ey unless that's what you want. Two optional things: If you want a creamy soup you can blend the whole thing and then strain it through a coarse strainer, and you can also add cream, but I don't think it needs it. In tomato season my wife just sucks this down, it's so good with vine ripened tomatos...

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