Tomato Soup | A Weston Original Recipe

In a medium to large sauce pan over medium heat, melt butter. Saute onion until tender.

Add tomato paste, cream of celery soup, and chicken broth to the onions and, still over medium heat, whisk until smooth. (I had stock left from cooking up chicken recently, but you could buy it instead.)

I'm guessing on the amount of these remaining flavorings, since we kept adding and tasting until it seemed right. I added the lemon juice to bring out more flavor and mask a bitter taste (tomato paste sometimes tastes like the tin it came from, I think). Mom always added basil to her tomato soup, and basil just goes with tomatoes, anyway. Peter loves garam masala, and the soup definitely needed something to bring out a sweeter flavor. (This, in the end, smelled like Christmas baking and seemed to add flavors of nutmeg or fennel. Have fun analyzing it yourself!) More salt was essential, in our opinion. The black pepper was just one of those things you add to recipes. We then set aside the soup pot and used the same hot burner for the grilled cheese sandwiches. The soup was a good temperature by the time the sandwiches were ready!