Easy Homemade Tomato Soup Recipe

Today is a wet dreary, mid-January day and I just felt like soup. I’ve had zero appetite for the past week and I thought I needed to find a way to eat something (never thought I’d say that in my entire adult life) and perhaps some homemade soup might be a start. A classic tomato soup is easy to make, doesn’t require much effort and I am pretty sure the kids will like it too. And this one served with a grilled bread or even a cheese sandwich will probably go ever well. If they are not fans, well then I’ll toss the rest in my tiny freezer and eat the rest at a different date.

For anyone that knows me at all knows that I LOVE SOUP! Back in Boston, the New England Soup Factory was one of my favorite places to go – with locations at the time in Brookline, Newton & Salem they were close to work and home no matter where I was living. We used to pick up some frozen containers and keep them in the house in case we needed a quick meal. No idea where they have locations now – hopefully they are still booming like they were back in 2012. Before we moved abroad, I even bought their cookbook. For some reason though, I don’t pick it up much and make much of their soups, but rather find more inspiration from posts I see on the Pinterests, bloggers or from restaurants, etc. Maybe this post will inspire to make more?

Marjorie the co-owner, is featured on some How2Hero’s Videos where she makes some dishes and some of her amazing soups.
Spicy Chicken & Rice Flu Chaser Soup
Greek Orzo Lemon & Chicken
Vegetable Minestrone
Chinese Hot & Sour Soup
Creamy Tomato

I didn’t follow a recipe, but just went off how I’ve made it in the past. First create the basic mirepoix, add fresh tomatoes and broth cook – and in the end, I pureed it.

INGREDIENTS:

  •  2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 2 cloves of garlic
  • olive oil
  • 1 chicken and 1 vegetable stock tub
  • 1.5 litres of water
  • 6 large ripe tomatoes
  • 1 can tomato paste
  • Laurel Leaf (Bay leaf)
  • Optional: Basil leaves & tinned tomatoes
  • Salt & pepper to season

DIRECTIONS:

  1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
  2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened. Add bit of salt & pepper.
  3. Add the stock tubs into a glass measuring cup, cover with about 1.5 litres of boiling water. Stir until dissolved.
  4. Add the stock to the veg pan with fresh whole tomatoes. Add tomato paste. Optional: Add a can of tinned tomato.
  5. Give it a good stir, add laurel leaf and bring to the boil, then reduce to a simmer for 10 minutes with the lid on.
  6. Remove the pan from the heat and remove laurel leaf. Optional stir through the basil leaves.
  7. Using a stick blender and pulse the soup until smooth. Taste and check the seasoning, then serve.

Do you have any favorite soups? Jamie Oliver often posts some really nice ones which look so easy and look so delicious! Like his Pistou Soup. I love minestrone soups, so any soups with veggies and beans together, I’m sure will be great!

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