Homemade Tomato Soup

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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Sangiovese

Bright, fruity Italian red wine

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    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.
    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.
    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.
    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.
    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.
    The wife and I really dig this soup. The amount of oil MUST be a typo. You only need a couple of tablespoons tops. 
     
    To my taste, the onion is overpowering, so we use 2 small shallots instead of a whole yellow onion. We also thought it was light on tomato flavor, so we double the chopped tomatoes and add a small can of tomato paste and a small can of tomato sauce. We also use a full can of chicken broth since I didn't want to store left-over broth. 
     
    It does stay chunky with the immersion blender (at least with ours). We'll try the blender with our next batch. We're also going to try vegetable broth instead of the chicken. 
     
    We love it so much and it's so healthy that we're making our fourth batch in 6-weeks.  
     
    With our additions the servings go up to about 8.
    It's a good recipe. I doubled it after reading other posts. Also cut way back on the olive oil, used vegetable broth (who makes vegetable soup with chicken broth? yuk.). I did not use any cream or milk. I like my tomato soup without chunks so pureed it and added more broth. I like it and will use it again if I don't want to go through the trouble of cutting and seeding fresh organic tomatoes.
    I cut back the oil to 1/4 cup and substituted half & half for the cream, using just 1/4 cup. Loved the flavor of the roasted tomatoes and will definitely make again.
    This was tasty, however I did not use the recommended amount of oil and next time I will add additional stock, actually I would double the recipe as this makes very little soup. I left out the cream as well.
    This was easy and terrific. I substituted diced tomatoes with mild hatch chilies and was extremely pleased with the flavor.
    The soup is super easy and delicious. But I agree with another review that said they only use little olive oil. I would definitely use mush less than the 3/4 cup indicated in the recipe.
    This recipe was pretty fantastic, but it's not really tomatoey. We have made several modifications, depending on what we have on hand and it's just about perfect every time. We probably use 2 Tbsp olive oil TOTAL - one on the tomatoes for roasting and one to sauté the veg. I also used up to two cups of broth and that didn't thin it out too much. Also, I've used unsweetened, original almond milk or skim milk in place of the cream with great results. Lastly, the recipe doesn't call to remove the bay leaf before blending, but we did.
    This is not tomato soup, not even a near approximation. At best, its pureed vegetables in olive oil and garlic. After all the 5 star reviews, I have to wonder how accurate is the rating system.  
     
    I've been cooking a loooong time, I can follow a recipe, and this is, frankly, a disgusting waste of good olive oil, tomatoes, and other veg. Avoid this.
    I liked it but needed some heat, so I added chili pepper flakes! It was just what it needed. My 4 year old loved this soup there's no better review than that!
    So good, I consumed 3 bowls!
    I love this soup! It is so good and easy to make.
    This turned out a little light on the tomato flavor so I added some tomato paste and used pesto for basil as that is what I had around. The recipe is not amazing but it was good especially when you consider I had everything in stock to make homemade soup in under an hour. 
    How is it possible that any soup has 3/4 of a CUP of oil? Why not just drink directly from the bottle and skip the cooking! How did 281 people review this recipe before me and give it perfect stars? Something is wrong here!
    I agree. I think the ratings are rigged. Not my first disappointment with FN recipes and wondering how they got such amazing reviews.
    I did a quick version and didnt have carrot or celery available and it was very good! I oven roasted the tomatoes only I cut some very ripe tomatoes into thick slices and broiled them. I sauted the onion and garlic, then added basil, butter, chicken stock, 1 tbsp sugar and put in a few more roma tomatoes chopped/crushed. I blended it in the blender with the roasted tomatoes and everything was done in 20 min!
    Delicious! I used 3 fresh organic red vine tomatoes instead of canned, organic vegetable broth instead of chicken broth, omitted the butter and cream and it came out great! This one is a keeper!
    I made exactly as recipe states and it is easy and delicious. I don't understand why someone like sandikjac - comment 10/3/12 - thinks she/he is reviewing the recipe. Her version was so far from what the recipe states that the comment shouldn't even be considered. I can understand when someone says less or more of an ingredient, but she deviated so much. Again this recipe, as written, was delicious. I did double the tomatoes and glad that I did.
    loved this and i cant believe it so did my no eating vegetable child loved it too! no changes made except no cream as my kids are lactose intolerant so some IMO for us
    Absolutely amazing and inexpensive! : Every time I make this it is always fantastic.
    I picked this recipe out for one of my catering classes weekly event. It was a smash!! Everyone complemented how wonderful it tasted. Followed the recipe exact, except for I made a larger quantity. I served about 45 people. Thanks so much for sharing :
    Made this as a 'tide over' for my daughter before a sports practice. Add me to the camp who cut WAY back on the oil! Just a drizzle to keep the tomatoes from sticking to the pan during roasting (and the same for softening the vegetables is all you need. I omitted the onion and only used 1 garlic clove - with only one small can of tomatoes, why mask the flavor with strong aromatics? Also, BE SURE TO REMOVE THE BAY LEAF BEFORE BLENDING!!!Instead of adding cream to the pot I just let her add and stir it in to suit her taste...again, I want the tomato flavor to be the most prominent. Finally, if I were making this for 4 people I would add another can of tomatos or use the large size as others mentioned, and even then it would probably only be enough for a lunch or first-course portion (for my family, anyway. All in all a solid recipe that lends itself to tweaking for personal taste.
    Easy, Awesome & a New Staple in our house....love it!
    My family and I love this soup. Very flavorful. We dip sourdough bread in. Delicious!
    Excellent soup, with a few changes. I added a second can of tomatoes - thanks to other reviewers - and I'm glad I did. I don't think it would have been "tomato" soup, but rather vegetable soup without it. The amount of oil in the recipe is way over the top - I didn't even use half of that. I used only 1 T. of butter, but did add the cream. Using an emersion blender makes it much easier than putting it into the food processor or blender. I always end up with hot soup all over the place with those appliances - not so with the emersion blender. Well worth the $$ to have one if you like creamed soups. The end result was a little chunkier than it would have been with the food processor/blender, but I like it that way. The soup was perfect with the toasted cheese sandwich I had a hankerin' for!
    This was great! I used what I had on hand: a bottle of strained tomatoes, spicy salsa and roasted some fresh tomatoes and jalapenos. I also peeled the carrots instead of dicing them. I also added some grated Parmesan, a cut-up roasted pepper and some additional basil on top. I skipped the cream and butter. Didn't need it. I did add some more salt though. Yum! I will make this my go-to recipe for tomato soup now!
    If I make this again, I will use 2 cans of tomatoes. It is a really good soup, just not a very strong tomato flavor.
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