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!

Here are your ingredients:

Heat your butter and oil in a large pot over medium-high heat.  Add the onion, garlic, and carrots.  Cook for 5 minutes.

Stir in the tomato paste and cook for 2-3 minutes.

Add the canned tomatoes and their juice, vegetable broth, and water.

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.

Add the cream…

and the salt, pepper, basil, and parsley.

Simmer for another 5 minutes and serve!

I like to garnish mine with a little mozzarella and basil.  Also, I served it with Cauliflower Crust Cheese Sticks…yum!!

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

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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