Tomato soup is one of my favorite winter and rainy day meals. It reminds me of lazy weekend days as a child when my mom would cook us grilled cheese sandwiches and creamy tomato soup.
I love the flavors in this tomato soup from scratch and it fills the home with an irresistible aroma while cooking. It’s perfect for a weekend lunch and the leftovers are great to take to the office for an inexpensive weekday meal.
- 1 tablespoon olive oil
- 5 large globe tomatoes, stemmed and quartered
- 1 garlic clove, thinly sliced
- 1/2 white onion, quartered
- 2 celery stalks, chopped coarsely
- 1 cup chicken stock
- 1/2 cup heavy cream (optional)
- soup pasta (optional)
- Salt and pepper to taste
- Coat the bottom of a large saute pan with the olive oil. Dump in the tomatoes, garlic, onion and celery. Cover the vegetables and cook over medium-low heat for about 45 minutes or until the mixture is pulpy and soft, stirring occasionally.
- Remove from heat and pour into a food processor or into a blender if you don’t have a food processor. Puree until well-blended and smooth. Transfer back to the sauté pan. Add the chicken stock, cream (if using) and soup pasta (if using).
- If using the pasta, cook the soup for about 10 minutes or until the pasta is tender. If not using the pasta, bring the soup to a boil and cook for 2 minutes, remove from heat, salt and pepper to taste, and serve immediately.
- For a healthier variety, omit the pasta and heavy cream, you may then need to use additional chicken stock if you want to thin out the soup a little more.
- If the tomatoes have large seeds that aren’t reduced while blending, push the mixture through a strainer after blending and before returning to the sauté pan to finish cooking.
- Homemade bread is the perfect complement to this tomato soup recipe.
- Top each bowl of soup with mozzarella cheese and freshly chopped parsley for a quick garnish.
What is your favorite type of homemade soup?