According to Jim, I make versions of tomato soup so often he can no longer tell them apart. This version is intended to replicate the Glen-Mor Restaurant’s Cream of Tomato Soup, which it does, as well as Jim can remember anyway.

Servings: 6

Fresh
2 Tbsp. butter
1 large onion
3 stalks celery
3 oz. ham
2-1/2 cups milk
Croutons ^[1]

Pantry
2 lbs. whole peeled tomatoes
1 tsp. salt
1/4 tsp. ground black pepper

Prepare and saute vegetables
Finely chop onion and celery and set aside. Melt butter in a large stock pot over medium heat. Add onion and celery and cook for 7 to 8 minutes or until tender.

Add tomatoes and ham
Add tomatoes and reserved juice and stir to incorporate. Chop ham into small cubes, 1/2-inch or smaller. Add to soup and stir.

Boil
Bring to boil over medium-heat heat. Reduce heat to medium-low and simmer for 45 minutes to 1 hour.

Process soup
Run soup through a food mill. Return to stock pot and warm over medium heat. Add remaining ingredients and heat until soup is heated through.

Serve
Serve soup warm with Croutons ^[1] if desired.