Classic Tomato Soup

It’s my favorite thing.  I absolutely love it – even out of the Campbell’s can. But, with a wealth of delicious local tomatoes, the can won’t do. Here’s how to do it at home!

Classic Tomato Soup

3 cups chopped fresh local tomatoes (warning:using colored heirlooms creates delicious, but odd colored soup)

Juice of 1 tomato (use a citrus juicer, just squish the halves!)

3/4 cup olive oil

1 stalk celery, diced

1 carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup homemade chicken stock

1/4 cup chopped fresh basil

2 tablespoons chopped fresh golden oregano


Preheat oven to 450 degrees. Tossed chopped tomatoes in olive oil, sprinkle with salt and pepper, and roast on baking sheet for 15 to 20 minutes. Tomatoes will look slightly browned, or carmelized when done.

In saucepan, saute all vegetables in olive oil until tender.  Add remaining ingredients, and simmer until all veggies are VERY soft.  Hit with an immersion blender, and voila! Killer tomato soup.


Please serve with a side of grilled cheese.


This entry was published on April 12, 2012 at 7:07 pm. It’s filed under Uncategorized and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Classic Tomato Soup

  1. A classic! Hard to beat a good tomato soup (and back in the day, had to have it with grilled cheese)!

    • If I’m staying away from dairy, I substitute roasted garlic sandwiches for the grill cheese. Roast large bulbs of garlic, tops cut off and wrapped in tin foil at 425 for about 40 minutes or until golden brown and melty. Scoop out the roasted garlic and spread on thin slices of good crusty bread brushed with olive oil (on the outside). Grill in a pan for a few moments as you would grilled cheese – then get to dipping!

  2. Reblogged this on Kunstkitchen's Blog and commented:
    something for a cold grey spring day.

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