Homemade Tomato Soup

Total Time:
50 min
10 min
40 min

4 servings

  • 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 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and 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 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. Puree with a hand held immersion blender until smooth.

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4.5 304
Surprisingly great soup. But as usual, I modified. I used canned fire roasted tomatoes to make it quicker and only one pot to clean up. So, I was able to skip the roasting. You only need enough oil to saute the veggies. It didn't need the cream. I was skeptical about this recipe, but it was so good and quick, I'll be making it for a long time. Yes, can. Sometimes, you don't want making lunch to drag out for hours that's why I choose this recipe and happy that I did. item not reviewed by moderator and published
absolutely delicious, this is my go-to recipe for tomato soup. I made this recipe several times now and everyone in my family loves it. besides that it is very easy to make; the roasted tomatoes give the soup a distinct flavor, this is not your average tomato soup item not reviewed by moderator and published
Fail. A can? Really? item not reviewed by moderator and published
Way to much fat in this recipe. Trying to salvage the result and make something else. item not reviewed by moderator and published
How may you toss your can opener, if a can is your first ingredient? item not reviewed by moderator and published
The amount of oil is clearly a typo, so use the amount common sense would dictate -- maybe a tablespoon or two for the roasting, and another for sauteeing the mirepoix. This soup is completely tomato-y and delicious, so I'm not sure why so many comments claim that it's 'just a vegetable soup' when the tomato flavor is so strong. (Perhaps they used the wrong sized can of tomatoes? Or altered the recipe in non-trivial ways? So many reviewers do.) I make a double batch when I make this in order to assure leftovers (and to justify running the oven). We love it. item not reviewed by moderator and published
There simply MUST be an error in this recipe. The amount of oil is beyond ridiculous. I wish I had read ALL the reviews before making this, and I would have immediately either chosen another recipe or adopted reviewers' suggestions. When I roasted my tomatoes, I had oil covering the ENTIRE sheet pan. That is clearly at least one of the mistakes here. And, to add insult to injury, it really doesn't make much soup. I should have known when it only asked for a 14 oz can of tomatoes. Live and learn. item not reviewed by moderator and published
I think part of the problem with lack of tomato flavor lies in the incorporation of the drained juices from the canned tomatoes. By roasting the tomato pulp, you are driving off a lot of liquid to concentrate the tomato flavor. I thought reducing the drained liquid would also improve the tomato flavor so I put the drained juices into a pot and reduced the volume by half by letting them slowly boil. This resulted in a thick, well flavored tomato soup. I did not use the full amount of oil, just 2 Tbl extra virgin olive oil for sweating the vegetables, and another 1Tbl evoo as a finishing oil added at the end. Butter would also work. I used homemade pesto instead of basil, and served with freshly grated Parmiggiano Reggiano at the table. Delicious. item not reviewed by moderator and published
This soup is more of a bisque. And not a tomato bisque, but more of a vegetable bisque with the red tomato coloring and a hint of tomato tang. My DH made the recipe to a T but added a second can of the tomatoes along with a 14 oz can of tomato sauce. It STILL didn't taste like tomatoes. Now, if you enjoy vegetable soup, don't think of this as a tomato soup, but a vegetable bisque, and THEN you may appreciate it for it's flavor. We paired it with grilled cheddar cheese sandwiches, and it was just fine with those. item not reviewed by moderator and published
I made the soup after reading a few of the reviews. I agree with most about the amount of olive oil being a bit much. I used low-sodium chicken broth. I used a little bit of cream - not the directed amount. It was perfect for a rainy day with a grilled cheese sandwich. item not reviewed by moderator and published
Uh-huh believe it or not, canned whole tomatoes are canned at their peak ripeness. Most tomatoes that I buy at the grocery store were picked while still green and ripened via exposure to ethylene gas. Canned tomatoes are superior to most underripe bland store bought tomatoes. Tomatoes from a farmers market are an exception. item not reviewed by moderator and published
I don't understand as I thought this soup made as directed...without as much oil, yielded a very tomato"ey" soup that was throughly worth it. The veggies simply were a mirepoix to flavor the soup somewhat. A definite go to for a delicious tomato soup. item not reviewed by moderator and published

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