We never have spaghetti.
A couple years ago Matt and I canned a whole bunch of tomato sauce. Guess what? It's still on our shelf. I guess we just aren't pasta and sauce people! I'm all about a good soup though, so when the idea for homemade tomato soup hit me it seemed pretty obvious. We had most of the ingredients right outside our door!
We made everything for this recipe from scratch but its probably not necessary. I'm sure you could substitute some store-bought broth (or bouillon cubes) or even canned tomatoes. But for the sake of all the serious homesteaders that may be reading this, I'll stick with the fresh stuff :)
1 tbsp. butter
1 Large white onion
1 Large roasted garlic clove, mashed
2 tbsp. flour
3 cups chicken broth
3-4 cups pureed tomatoes (cherry or Roma will work!)
Salt/pepper to taste
2 tbsp. sugar
Fresh basil to taste
1. Finely chop the large onion. Add onion, butter, and garlic to large sauce pan on low. Once the butter melts add flour and mix until the chunks of flour are gone. *A whisk is helpful for this step.
2. Add in chicken broth and pureed tomatoes. Bring to a boil then immediately put on low. Add in sugar and stir. Leave on low to simmer for about 40 minutes.
3. Add salt, pepper, and some basil to taste. *Always start with less seasoning then work your way up. If you accidentally add too much salt, add a small amount of water and/or sugar to balance).