Tomato Soup

Tomato soup with grilled cheese is definitely a favorite in my house. Sometimes I like to go the extra mile and make the tomato soup from scratch. Although it’s super convenient to grab a can of Campbell’s Tomato soup (which I love), it might surprise you how easy it is to make it yourself. And as a bonus, homemade soup always has a lot less sugar in it!

First head to store to grab your tomatoes and other ingredients.

I like to use a few different kinds of tomato, but if you have a favorite make sure you get enough! You need about 3 pounds, for me this was about 8 tomatoes. Don’t forget the shallots, these look like mini onions. Cut both the tomatoes and shallots into quarters and spread them evenly on baking sheets.

Brush everything with olive oil and sprinkle with your herbs. I use oregano, parsley, salt and pepper. You can use any of your favorite herbs.

Then bake for 30 minutes.

Drop everything into a blender and blend until smooth. Slowly add in the chicken broth and keep blending.

Pour the mixture through a mesh sieve into a stockpot or dutch oven. I had to use a spoon to stir the mixture in the sieve in order for all the liquid to get through. Do a little at a time and empty the sieve with every pour.

Then add in the heavy cream, stir and simmer for 15 minutes.

And that’s how easy it is to make homemade tomato soup. Make some grilled cheese sandwiches and start dunking!

Print Recipe

Tomato Soup

Course

Soup

Prep Time

5 minutes

Servings

people

Ingredients

• 3 lbs Fresh tomatoes all different kinds
• 5 Shallots
• 2 cups Chicken broth
• 1/4 cup Heavy cream
• olive oil
• Oregano
• Parsley
• Thyme
• Salt and pepper

Course Soup Prep Time 5 minutes Servings people Ingredients 3 lbs Fresh tomatoes all different kinds 5 Shallots 2 cups Chicken broth 1/4 cup Heavy cream olive oil Oregano Parsley Thyme Salt and pepper

Instructions

1. Preheat the oven to 400 degrees F
2. Cut tomatoes and shallots into quarters. Spread on aluminum foil lines baking sheets.
3. Brush with olive oil and sprinkles with herbs. Bake for 30 minutes.
4. Dump tomatoes and shallots into a blender and blend until smooth. Slowing add chicken stock, keep blending.
5. Pour mixture through a mesh sieve into a stock pot or dutch oven. Use a spoon to stir the mixture in the sieve to get all of liquid through.
6. Add heavy cream and cook for 15 minutes, stirring occasionally.

Recipe Notes

Serve hot with grilled cheese!