Easy tomato soup tastes like the Big Tomato

What’s more Sacramentan than tomato soup? We didn’t get our Big Tomato nickname for nothing.

For generations, Campbell Soup made its famous tomato soup right here, using locally grown tomatoes.

And soup is an ideal use for late-season, really ripe, really juicy tomatoes; they’re packed with so much juice, this soup barely needs any extra liquid.

Fresh tomato soup requires very little seasoning; just a few dashes of garlic salt to complement the natural sweetness of the tomatoes. The food processor, blender or food mill makes it nice and smooth; no advance peeling necessary.

Fresh tomato soup

Makes 2 large bowls or 4 cups

Ingredients:

2 tablespoons butter or olive oil

½ cup onion, finely chopped

4 cups tomatoes, chopped

¼ to 1/2 teaspoon garlic salt

½ cup water

Instructions:

In a heavy saucepan, melt butter. Over medium heat, saute onion until soft.

Add chopped tomatoes including any juice. Sprinkle with garlic salt and stir. Cover pan and reduce heat. Simmer, stirring occasionally, until tomatoes are very, very soft, about 20 to 30 minutes.

In a food processor, blender or food mill, process tomato mixture until smooth. Return tomato mixture to pan and add water (a little more if needed).

Warm soup until it just starts to boil. Serve immediately.