If you have a hankerin’ for comfort food, then there are few things better than Homemade Tomato Soup with a crusty grilled cheese companion. This hearty, easy to make, veggie-packed soup is the perfect dipper for a sandwich or buttery bread and pleases even the fiercest veggie hater. I got this recipe a year or two ago from my Mom, forcing her to write it down so I could hoard it for myself. I’ve since made a batch of this creamy, blended soup each month, and I’m always so sad when the leftovers are gone!
This recipe serves about 6-8 people, and you can easy freeze half for later use, or serve at a dinner party as a soup course. It’s easy to keep warm and serve with crusty bread.
In a dutch oven, heat the olive oil over medium heat. Add garlic, butter, and onions, and saute until soft.
Add tomatoes cans, sugar and chicken bullion cube. Stir well to combine the mixture.
Bring mixture to a boil and then quickly turn to low heat and cover. Simmer, covered, on low for 15 minutes. Add about 2 cups of tomato juice to the mix, adding up to 16 ounces for your preferred soup thickness. 16 ounces (a plastic jug from the juice aisle) works perfectly. I recycle the jugs!
Replace lid and simmer 10 minutes, stirring well and often. Add salt to taste, and be generous with the pepper!
Let soup cool to a warm temperature, so it won’t be too hot and immediately curdle your cream. Add the half and half and stir well to combine.
When your homemade tomato soup base has properly cooled to a handleable temperature, add to a blender and blend to a smooth consistency. If you don’t have a large blender like a Ninja, with a pouring spout, feel free to grab an immersion blender, and blend everything down right in your dutch oven. Sometimes, this is so much easier than transferring everything back and forth. Amazon has a bunch of immersion blender options!
Homemade Creamy Tomato Soup
Servings: 8 people
Equipment
- dutch oven
- immersion blender
Ingredients
- 5 TBsp Butter
- 2 TBsp Olive oil
- 1 whole Vidalia onion
- 1/2 clove Garlic
- 1 cube Chicken bullion
- 2 (15 oz can) Petite Diced Tomatoes, with juices
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 TBsp Sugar
- 12 oz Tomato juice
- 8 oz Half and half
Instructions
- In a dutch oven, heat the olive oil over medium heat. Add garlic, butter, and onions, and saute until soft.
- Add tomatoes cans, sugar and chicken bullion cube. Stir well to combine the mixture.
- Bring mixture to a boil and then quickly turn to low heat and cover. Simmer, covered, on low for 15 minutes.
- Add about 2 cups of tomato juice to the mix, adding up to 16 ounces for your preferred soup thickness.
- Replace lid and simmer 10 minutes, stirring well and often.
- Add salt to taste, and be generous with the pepper!
- Let soup cool to a warm temperature, so it won't be too hot, and immediately curdle your cream. Add the half and half and stir well to combine.
- When your homemade tomato soup base has properly cooled to a handleable temperature, add to a blender and blend to a smooth consistency.
Le Creuset Cast-Iron 5-1/2-QuartBELLA Hand Immersion Blender
Bamboo Cutting Board
Yum! This looks tasty!
This looks so yummy. I’ll have to try it in my new Beauty and the Beast Soup Pot!
I am a tomato soup connoisseur. It’s one of my favorite ways to warm up on a cold day or to eat w/ a grilled cheese.
Now I may try to make this on my own vs. doctoring up a can of tomato soup!