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Do you have a simple recipe for tomato soup?

And what goes well with it aside from a grilled cheese sandwich?


Asked by WindyTheWidow at 2:21 PM on Nov. 12, 2009 in Food & Drink

Level 5 (87 Credits)
This question is closed.
Answers (7)
  • * 1 (14-ounce) can chopped tomatoes
    * 3/4 cup extra virgin olive oil
    * Salt and freshly ground black pepper
    * 1 stalk celery, diced
    * 1 small carrot, diced
    * 1 yellow onion, diced
    * 2 cloves garlic, minced
    * 1 cup chicken broth
    * 1 bay leaf
    * 2 tablespoons butter
    * 1/4 cup chopped fresh basil leaves
    * 1/2 cup heavy cream, optional


    Answer by liss05 at 3:10 PM on Nov. 12, 2009

  • Preheat oven to 450 degrees F.

    Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

    Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

    Answer by liss05 at 3:10 PM on Nov. 12, 2009

  • This is the recipe that I like to use for Tomato soup. and is there actually "other"stuff besides Grilled Cheese. ;) I will sometimes make Turkey sandwiches or Paninns

    Answer by liss05 at 3:12 PM on Nov. 12, 2009

  • This sounds so yummy! This is basically a "bump" for myself so I can find it another time. :) We haven't had tomato soup here for almost a year. I found out my oldest son is allergic to corn syrup and it is in all the tomatoes soups except for $5.00 organic stuff. Thank you both (for asking and answering!)!!!

    Answer by Amber115 at 8:31 PM on Nov. 12, 2009

    4 tbsp. (1/2 stick) unsalted butter
    2 (28-oz.) cans diced tomatoes, drained with 3 cups of the juice reserved
    1 onion, chopped fine
    2 tbsp. Light brown sugar
    1 tbsp. Tomato paste
    2 tbsp. All-purpose flour
    1 3/4 cups vegetable stock
    1/2 cup heavy cream
    Salt and pepper
    Cayenne pepper
    Melt butter in a large dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes. Stir in the flour and cook for 1 minute. Slowly stir in the stock and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover and cook for 10 minutes. Puree the soup in batches in a blender or food processor until smooth. You can also use an immersion blender.


    Return the pureed soup to the pot and stir in the cream. Br

    Answer by rkoloms at 9:17 AM on Nov. 13, 2009

  • Return the pureed soup to the pot and stir in the cream. Bring to a
    brief simmer, then remove from the heat. Season with salt, pepper,
    and cayenne to taste before serving.

    To make ahead, this soup can be prepared through the step where it is
    pureed, then it can be cooled, covered, and refrigerated for up to 3
    days or frozen for up to 2 months. When ready to eat, reheat over low
    heat before stirring in the cream.


    Answer by rkoloms at 9:17 AM on Nov. 13, 2009

  • Here's an uber easy tomato soup recipe my friend gave me (she said she got it from Food Network): large can of Tomato soup, small can of Cheddar Cheese soup, 3 cans of spicy V-8 juice (use the small soup can to measure), stir frequently over medium-low heat until heated through. It's crazy tasty! We've only made it once so far and did grilled cheese with it, but the sandwiches are awesome with this soup..especially if you dip 'em! ;D

    Answer by ajtherad at 9:27 AM on Nov. 13, 2009