Ah, dear readers! My intention was to have this post ready to go in time for Lent. It was perfect for Lent (and I suppose it still is). Things came up, however, that prevented me from fulfilling my obligation to get ‘er done… too many things to mention. Sometimes we just have put our frivolous fancies on the back burner for a while. That’s what I did. I hope that no one broke any Lenten promise because they simply didn’t have the perfect tomato soup recipe. The burden will weigh heavily on my mind (for a little while).
At this point, I guess I will simply switch gears and let you know that this soup recipe will also be perfect for a lovely Mother’s Day treat. Perhaps a nice grilled cheese sandwith, bowl of delicious soup and a delightful fluted glass of Prosecco. I know I’d be good with that! Or a bowl of soup would be a wonderful introduction to a fabulous seared venison, nilgai, or elk tenderloin with balsamic glaze and some roasted asparagus. If you are a mom, point this out to your nearest and dearest Deerslayer. If you are the Deerslayer, you know what you have to do!
Everyone needs a really great tomato soup recipe. I’ve never been a fan of canned tomato soup. And some of the restaurant specialties have as much cream and butter as tomatoes! I looked through many recipes, tried a few, tweeked those a bit, and ended up with a nice tomato soup recipe that pleased all members of the Deerslayer household. And it’s pretty darned good for you, too. It has become my go-to recipe for tomato soup. I believe all households should have one. The addition of garlic and balsamic vinegar send it right over the top. I hope it becomes your go-to recipe, as well, with some tweeking to make it your own.
Really Good Tomato Soup
As I scrutinized my reference photo, it became apparent that other items on my counter might have caused confusion. This recipe DOES NOT have oats, rice, beans, or fiber cereal in the list of ingredients. Sorry about that!
a splash of olive oil
½ an onion, chopped*
1 stalk celery, chopped*
1 large carrot, chopped*
2-3 cloves of chopped garlic*
2 bay leaves
1 small can tomato paste
2 tbs. flour
2 small cans of diced tomatoes or one big one(approx 28-32 oz. total)
3 cups chicken stock (or duck, goose, or pheasant, etc.) You get the picture.
1 tsp. white pepper (White pepper is a whole different flavor. It’s worth a try. Black pepper can be substituted, though.)
1-2 tbsp. sugar
2 tbsp. balsamic vinegar
Salt to taste
Directions
In a large soup pot, heat olive oil over medium high heat. Add onions, celery, carrots, and bay leaves. 
Stir until onions are soft and translucent.
Add garlic and continue stirring, being careful not to let garlic burn. Turn heat down to medium.
Add tomato paste. Mash it in with the veg, and allow to cook for about 2 minutes. Stir in the flour for another minute or two. Pour in the tomatoes, stir well, then stock. Bring to a boil. Reduce heat. Add pepper, sugar, balsamic vinegar, and salt. Simmer for about twenty minutes, stirring occasionally.
Remove bay leaves. Use an immersion blender to produce a smooth soup, if desired.
Garnish with sour cream, toasted pumpkin seeds, or whatever your heart desires.
*
Don’t forget to save all the trimmed off bits for making a delicious, homemade stock. Put all the bits into a gallon-sized zip-lock bag and store in the freezer. Add to the bag until it is full of carrot, celery, onion, and garlic scraps that can be thrown into a large stock pot with water for stock. Bones can be added, too.
