Homemade Tomato Soup

Tonight’s dinner from “Chef Danny” was his delicious homemade tomato soup with a grilled cheese sandwich, a hearty meal for a chilly New England Fall evening.

This recipe comes from Will Fly For Food


  • 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 Tbsps butter (Easily omitted without any real taste difference, to make this paleo friendly)
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream, optional (Daniel and I omit this)


  1. Preheat oven to 450° F.
  2. Strain chopped canned tomatoes while reserving the juices, then spread onto baking sheet. Season with salt and pepper to taste, then drizzle over with 1/4 cup of olive oil and roast until caramelized (around 15 minutes).
  3. Meanwhile, heat remaining olive oil over medium-low heat in saucepan. Add celery, carrot, onion, and garlic, then cook until softened (around 10 minutes).
  4. Add roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender (around 15-20 minutes).


    It will look like this at this point in the recipe, don’t freak out!

  5. Add basil and cream (if using). Puree with hand-held immersion blender until smooth.  *Cue sigh of relief seeing something that finally looks like tomato soup, and tastes SO GOOD!

I’m not much of a soup fanatic but this one is even better for lunch the next day (Note: double the recipe to allow for leftovers if you’re make this for two people).  Of course, don’t forget to make your favorite grilled cheese for dunking!




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