Tomato Soup

 I’m trying to think if there’s a anything that counts as comfort food more than tomato soup … maybe tomato soup with grilled cheese? I grew up eating tomato soup in varying forms. When I was first married I can remember opening a can of Campbell’s and serving it with a sandwich. If I was in a pinch, that’s something I might still do for myself, but when I’m feeding my family, or doing a luncheon, I have to make soup from scratch. Here’s the great thing, tomato soup is one of the easiest, least fattening foods out there, and it’s perfectly filling. Tomato soup is the perfect pick me up in the middle of winter, but it also works in the warmer months because it’s light.

One of the best things about tomato soup (or potato soup, for that matter) is that there are myriad ways to dress it up. When we did the Valentine’s party, we served the soup with grilled cheese croutons, but cheese also works wonderfully, as does bacon or any number of herbs. If you want to add a little fat, your can garnish with sour cream. This particular version is made with basil, but if you are love with cilantro, just switch it! I also use chicken stock, but if you’re vegetarian, just use vegetable stock instead.

Also, for this recipe I use my handy immersion blender. This way you can control how chunky you want your soup, and you don’t have to mess with cleaning out a food processor.

Thanks to Candice for the images. One day I might start taking my own pictures again, but right now I’ve got a good thing going!!

 

Tomato Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 2 c. grape tomatoes (or 1 can diced tomatoes)
  • 1 1/2 c. chicken broth
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 small can tomato paste
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. Sugar
  • 2 Tbsp. fresh basil, plus more for garnish
  • salt and pepper to taste

Instructions:

  1. In a large saucepan, combine olive oil, garlic, tomatoes and onions over medium heat. Cook until onions are translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes.
  4. Use your immersion blender to achieve the desired thickness for your soup.
  5. Garnish with fresh basil.

 

 

 

Tomato Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Tomato Soup
Ingredients
  • 2 Tbsp. olive oil
  • 2 c. grape tomatoes (or 1 can diced tomatoes)
  • 1½ c. chicken broth
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 small can tomato paste
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. Sugar
  • 2 Tbsp. fresh basil, plus more for garnish
  • salt and pepper to taste

Instructions
  1. In a large saucepan, combine olive oil, garlic, tomatoes and onions over medium heat. Cook until onions are translucent.
  2. Add remaining ingredients and bring to a boil.
  3. Reduce heat, cover and simmer for 30 minutes.
  4. Use your immersion blender to achieve the desired thickness for your soup.
  5. Garnish with fresh basil.

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3 Comments

  1. Beautiful! And I can’t wait to make it.

  2. My girls refuse to eat grilled cheese without tomato soup!
    This is a really lovely version.

  3. ingrid

     /  April 10, 2013

    Why can’t you be my neighbor?

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