½ cup milk (or a non-dairy alternative of your choice)
In a medium soup pot, melt the butter. Add the chopped onion and celery and sauté over medium-high heat until the onions are golden, 5-7 minutes.
Add the flour and mix until it is moistened.
Combine the onion mixture and tomatoes in the bowl of your blender. Cover and blend until smooth. Pour the smooth tomato puree back into the pot. (Alternatively, add tomatoes to the pot with the onions and use a hand blender to puree.)
Add the tomato paste, honey, molasses, and seasonings. Mix to combine.
Add the beef broth and milk.
Finally, bring the soup to just below a simmer. Keep it there, stirring often, for 5-10 minutes, until it thickens to your desired consistency.
The recipe below calls for canned tomatoes because we always have some on hand. However, if you’re finding this recipe in the midst of summer tomato season, feel free to use some fresh tomatoes!
Really, there is nothing better than fresh tomatoes in this soup!
To use fresh tomatoes to make this tomato soup, you will need to blanch the whole tomatoes and remove the skins, as if you were getting ready to can them.
Coarsely chop your peeled tomatoes, and substitute about 4 cups of these fresh tomatoes for the canned tomatoes in the recipe.
Recipe by DIY Natural at https://www.diynatural.com/homemade-tomato-soup-recipe/