Homemade Tomato Soup


With Thanksgiving just three days away, I decided to take a late Sunday night drive to the grocery store to try and pick up everything I might need for turkey day. Knowing how much cooking was in my near future, I also wanted to whip up a light and easy dinner that was fresh and filling, but involved minimal work in the kitchen. This sounds like a tall order, but I actually found a great recipe for tomato soup that I just had to share with you all as its perfect for dinner during cold fall nights! I came across Michael Chiarello‘s super simple and delicious recipe for homemade tomato soup on so I figured—how hard could it be? I’ve only ever tried the Campbell’s Soup version, so it’s probably about time I broaden my tomato soup repertoire.  Try this perfectly simple and delectable recipe for tomato soup: 


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.

Recipe courtesy of

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