Cold and flu season is here once again and so is winter weather. Don’t fret, because the Kernel is here to save the day with a homemade tomato soup recipe. This recipe requires a bit of ‘technical’ skill, a.k.a. being able to put soup in a blender. Friendly warning: you and your kitchen will end up covered tomato soup, so under-fill your blender when you’re blending the soup.

Homemade tomato soup

What you’ll need

Blender

Soup pot

Large bowl

Ingredients

1 onion diced

1 28 oz can whole tomato

1 14 oz can of fired roasted tomatoes

Salt

Sugar

Pepper

Italian Seasoning

Instructions

Simmer the diced onion in olive oil and a dash of salt and sugar. Add a splash of red wine if you’re of age and want to add a bit more bite to your soup.

Add whole tomato and diced tomatoes with all the juices and stir.

Add the chicken broth, this adds the hearty and savory elements to the soup.

If you’re using boxed broth, make sure it is still sealed or your life will be ruined.

Add spices and cook for 10 minutes.

Here’s where it gets tricky, so have an extra large bowl on hand.

Transfer the soup in batches to the blender and blend until smooth, then transfer it to the bowl.

You might have to repeat this three or four times.

Dump the soup back into the pot and cook for 10 to 15 minutes until it thickens.