Tomato soup and grilled cheese is a personal go-to of mine during Lent. This year I decided to opt out of buying pre-made, canned soups and try my hand at a hearty homemade tomato soup.
Don’t get me wrong, we eat canned soup from time to time and I have nothing against it! I just wanted to try something new, more nutritious, homemade and satisfying!
Plus, I’ve learned that this recipe makes a large quantity and can easily be frozen for later dinners! Life-saver!
This tomato soup recipe is flavorful, hearty, and filling. It is not thin, brothy or bland so be ready for something a little different than the canned variety! This is NOT a copy-cat recipe for canned soup! 😉
Tomato Soup
- 1 c. Carrots, chopped
- 1/2 Onion, large chopped
- 1/2 c. Celery, chopped
- Olive Oil
- 4-6 Garlic Cloves, chopped
- 2 Tbsp. Flour
- 4 Tbsp. Tomato Paste
- 2 c. Chicken Broth (I used water and bouillon cubes to substitute)
- 1 (28 oz) Can Crushed Tomatoes
- 1 (14 oz) Can Fire Roasted Diced Tomatoes
- 2 Tbsp. Italian Seasoning
- 2 Tbsp. Sugar
- Salt & Pepper, to taste
- 1 Bay Leaf
- Parmesan Cheese, grated
- Heavy Cream or Half and Half
- In a large pot, saute carrots, celery and onions in olive oil on medium heat until softened. Add garlic.
- Add flour and tomato paste to the veggies and mix well.
- Slowly pour in the broth and stir well.
- Add tomatoes, seasonings, sugar and the bay leaf to the pot and simmer with the lid on over low heat for at least 15 minutes to bring out the flavors. The longer it simmers the more the flavors will develop.
- Carefully remove the bay leaf and use an immersion blender to puree the soup to your liking. Great way to hide the veggies from your kiddos! (If you use a blender instead, be sure the soup has cooled! Hot liquids expand in the blender and you will have one, hot mess on your hands!)
- Finally, stir in the cream and cheese. Serve with grilled cheese or add pasta if you like!
NOTES:
FREEZING: Completely cool the soup and/or place in smaller portion containers for easy storage and reheating.
CROCK-POT: With a little prep and assembly work, this recipe could easily be made in a slow cooker! Toss in all but the cream and cheese. Cook on high for 3-4 hours or low for 6-8 hours. Then before serving, blend and add in the cream and cheese! Extra-simple!
More Soup Recipes To Enjoy:
Crockpot Chicken Tortilla Soup
Quick & Easy Potato Soup
Italian Sausage Tortellini Soup
Crockpot Chicken Noodle Soup
I’ve enjoyed making this new tomato soup recipe and I hope you will find it yummy as well!
Thanks for stopping by!
-Lauren