Jan
28

Old Fashioned Tomato Soup

Tomato Soup is my ultimate comfort food when it’s cold outside. My husband and I had been talking about tomato soup for the last week, so I knew I needed to make a big pot. This recipe can easily be halved, but I like to make extra. It freezes really well!
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Here are your ingredients:
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Heat your butter and oil in a large pot over medium-high heat.  Add the onion, garlic, and carrots.  Cook for 5 minutes.
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Stir in the tomato paste and cook for 2-3 minutes.
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Add the canned tomatoes and their juice, vegetable broth, and water.
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Bring to a boil, cover, and simmer for a minimum of 15-20 minutes.  If you have more time, simmer for longer.

Next, use your immersion blender to puree the soup.  I like to leave some tomatoes to give it texture, but feel free to make it smooth if that’s your preference.
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Add the cream…
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and the salt, pepper, basil, and parsley.
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Simmer for another 5 minutes and serve!
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I like to garnish mine with a little mozzarella and basil.  Also, I served it with Cauliflower Crust Cheese Sticks…yum!!
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Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil

Instructions:
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Recipe adapted from The Pioneer Woman

Join the Conversation

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  • http://www.aliciaruns.com Alicia Runs

    Mmmm looks delish! Funny because I had some tomatoes frozen from the garden this summer, and yesterday I did an impromptu tomato soup as well! I like your additions, and will be giving it a try!

    • http://jenchoosesjoy.com jenchoosesjoy

      That’s awesome!

  • suzysuzyheather

    Oh, yummy! I grew up eating tomato soup from the cans with grilled cheese sandwiches (which I always called “girl cheese sandwiches.”) I’ll have to give this soup a try.

    • http://jenchoosesjoy.com jenchoosesjoy

      I love it…”girl cheese!”

  • http://www.theathletarian.com Christina @ the athletarian

    As good as the tomato soup looks, I can’t help but notice the cheese sticks in the background! They look delicious! Off to check out that recipe next!

    • http://jenchoosesjoy.com jenchoosesjoy

      The cheese sticks are perfect for dipping in the soup!

  • http://charissarunning.wordpress.com charissarunning

    I’m salivating right now…this looks delicious! And I’ve been craving some good ole grilled cheese and tomato soup lately 😀

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s the perfect cold weather comfort food!

  • http://www.runningnreading.com Tara @ Running ‘N’ Reading

    We LOVE tomato soup, too, Jen! And…this just gives me an excuse to use the immersion blender some more. Count me in! Thanks for sharing this!

    • http://jenchoosesjoy.com jenchoosesjoy

      The immersion blender is so handy!! Hope you like this one:)

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