Tuesday, September 14, 2010

Back to Blogging: A Post I Wish More People Had Read - "Homemade Tomato Soup"

NOTE: This was originally posted January 26, 2010. I've reposted it as part of SITS Back to Blogging event. This was probably one of my favorite recipes. It tasted so delicious! Soup season is nearly upon us again, and I'm excited to try this again soon. I hope you enjoy it, too.

A couple weeks ago, we had a "Soup and Swap" for a church activity. It's always so fun to gather together and share some delicious soup and browse through *new* treasures. This is one of my favorite activities each year. I signed up to bring a soup. I was really hankering for some tomato soup, so I found this recipe at FoodNetwork.com and decided to try it out. My husband loved it, and I got so many compliments and requests for the recipe. :-) A couple people did their very best to clean the serving spoon and crockpot - not one drop to be missed!

Ok...so this picture of the finished product doesn't really do it justice, but trust me, this is the BEST tomato soup recipe!!

Click here for Printable Recipe

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Preheat oven to 450°F.
Strain the chopped canned tomatoes, reserving the juices. I used Hunt's® Diced tomatoes with basil, garlic, and oregano.
Spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil (I actually ran out of olive oil with the tomatoes, so I used canola oil) over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
Add basil and cream, if using. (I left out the cream. The basil I used was some I had frozen last summer.)
Puree with a hand held immersion blender until smooth.
I, of course, don't have an immersion blender or a full-size blender, so I had to blend it in batches in my Magic Bullet®.

Voila! Super, yummy tomato soup!

Sorry about the poor final product pictures. :-(


  1. I am super excited to try this! I have been craving tomato soup, however I am extremely lactose intolerant, so there's not much I can eat! Thanks!

  2. I, too, am lactose intolerant and have found success with replacing the milks/creams in soup with my lactose free milk. I miss soups being on the menu. We'll have to try this one out soon.

  3. I never really thought about this soup being good for those with lactose intolerance. Just another reason that this is such an awesome soup! Hope you all enjoy it.



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