Ham and Tomato Soup

This is how you use leftover ham.

Yield: 12 servings


  • 8 tbsp butter
  • 2 onions, chopped
  • 10 cloves garlic, minced
  • 2/3 cup flour
  • 8 cups ham broth
    • Take the drippings from your ham and strain off any little bits & pieces.  There's a lot of natural gelatin in the drippings, which will improve the texture of the soup.
    • Boil the ham bone to make more broth
  • 2 cans (28 oz. each) petite diced tomatoes, undrained
  • Seasonings
    • 1 tsp thyme
    • 2 bay leaves
    • 2 tsp salt
    • 1/2 tsp pepper
    • 1/4 tsp MSG
  • 1 1/2 lbs. cubed ham
  • 2 cups heavy whipping cream


  1. Melt the butter over medium heat in a large pot.  Add the onions and cook until they're soft, about five minutes.
  2. Add the garlic and cook over low heat until fragrant, 1-2 minutes.
  3. Add the flour and mix together until the flour is absorbed into the butter.  Cook for 1-2 minutes.
  4. Add the broth slowly while whisking.  Make sure there are no lumps.
  5. Add the tomatoes and seasonings.  Simmer for 30 minutes.
  6. Remove the bay leaves.  Puree with an immersion blender.
  7. Add the ham and simmer for 30 minutes.
  8. Add the whipping cream.  Taste for seasoning and add salt & pepper as needed.
  9. Serve hot.

Adapted from Melanie Makes.