This post is in honor of Fathers’ Day. My mom is a nurse who works nights, and that left my dad to make us supper on the nights she was at the hospital. We loved the tomato soup he would make, and as a child I had a recipe card I wrote up for his “recipe” for “Daddy’s Teddy-Italian Tomato Soup” (he used Teddy-Os as part of the soup).
Even now, when I get sick, or just want something warming and delicious, I make my own version of my dad’s tomato soup. Obviously, I have to tweak it a bit for adult taste buds, but it’s still an easy and wonderfully homey thing to have on a rainy night. Especially with some garlic bread…
Happy Fathers’ Day!
- 2 cans diced tomatoes (any flavor)
- 2 cans stewed tomatoes (unless you don't like them, then substitute for another type of canned tomato)
- 2 cans tomato sauce
- 1-2 jars of your favorite pasta sauce (or use your homemade canned tomatoes, if you do that!)
- 1 can tomato paste (plus a canful of water)
- 1/4 cup dried minced onions
- 1 TBS dried minced garlic
- salt, white pepper, oregano, basil, and rosemary to taste (or use Italian seasoning in place of the separate herbs)
- 2 cups rice (optional, or substitute barley)
- 1/4 cup sherry (optional)
- Pour everything into a large pot and heat gently for 20 minutes on the stove for the flavors to combine (longer if you're including rice). You may need to add additional water, if you add rice and the soup thickens too much. I like my soup thick; my husband doesn't.
- Serve with garlic bread.
- My dad put in Campbell's tomato soup and Teddy-Os, as I've said, but I find them too sweet.
- I prefer the taste of white pepper to black pepper; use what you like.
- I like Texmati mix rice, but again, use what you like. Barley works well; I'm sure freekeh, farro, wheat, or other whole grains would work too.