I love nothing more than a hot bowl of soup on a cold winter’s day. It has been storming here for the last couple weeks so I decided it was time to make one of my favorite soup’s— tomato! It’s a soup both my kids and I enjoy, especially with a slice of gooey grilled cheese.

This tomato soup is extremely easy and quick to make, which is what I love. Plus it has a nice texture and delicious taste. You can add croutons for an extra treat, but I opted for just grilled cheese instead of the croutons.

tomato-soup

 

What you’ll need:

  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced Fine Or Grated
  • 1 whole Onion, Finely Diced
  • 3 whole Large Carrots, Peeled And Finely Diced
  • 2 Tablespoons Tomato Paste
  • 3 cans (28 Ounces Each) Whole Tomatoes
  • 32 ounces, fluid Vegetable Or Chicken Broth
  • 1 cup Water
  • 1/2 cup Heavy Cream
  • Salt And Pepper, to taste
  • 2 Tablespoons Minced Fresh Parsley
  • 2 Tablespoons Chopped Fresh Basil

How to make:

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

creamy-tomato-soup

Please note that with four of us eating, we had enough leftover for another dinner plus a little extra. You can easily make half the recipe if desired.

Best Homemade Tomato Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced Fine Or Grated
  • 1 whole Onion, Finely Diced
  • 3 whole Large Carrots, Peeled And Finely Diced
  • 2 Tablespoons Tomato Paste
  • 3 cans (28 Ounces Each) Whole Tomatoes
  • 32 ounces, fluid Vegetable Or Chicken Broth
  • 1 cup Water
  • ½ cup Heavy Cream
  • Salt And Pepper, to taste
  • 2 Tablespoons Minced Fresh Parsley
  • 2 Tablespoons Chopped Fresh Basil
Instructions
  1. In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots.
  2. Stir and cook for 5 minutes.
  3. Add tomato paste and stir it in, cooking for another 2-3 minutes.
  4. Add canned tomatoes with their juice, broth, and water.
  5. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time.
  6. Use an immersion blender to puree, still leaving some texture to the tomatoes.
  7. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Recipe from Pioneer Woman