[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]I have yet to find a person who doesn’t enjoy homemade tomato soup. (If you are one of them, please don’t let me in on your dirty little secret and let me keep my assumed ideas.) On that note…Everyone LOVES tomato soup and this recipe is sure to be your new go-to when you have fresh tomatoes on hand.[/et_pb_text][el_masonry_gallery image_ids=”491,488″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Some of the links in this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on the link and purchase an item, I will receive an affiliate commission at no additional cost to you. All opinions remain my own.
Like many people, I grew up with tomato soup and grilled cheese as comfort food. When it was dreary out my mother would make us this meal and sometimes if we were good we would even get milkshakes on the side!
I’ve changed up a few things in my tomato soup recipe over my years of making tomato soup, but my love for it has never wavered. Whether you serve this with a grilled cheese or another side, this is bound to help ease any worries in your life – even if that only lasts until the bottom of the bowl. 🙂
Tomatoes
This recipe calls for fresh tomatoes, but you can certainly use canned tomatoes and still have a delightful soup! If using canned tomatoes I recommend San Marzano.
The kind of tomatoes you use will effect the taste of your soup. Some tomatoes are sweeter – like San Marzano – or prized for their saltiness – like Green Zebra. Taste your soup before adding in your sweeteners and salt and do so sparingly.
If you have too many garden tomatoes right now, consider making my Homemade Horseradish Ketchup!
Roasting
I like to roast my fresh tomatoes to help bring out their sugars and develop more flavor. I also like to roast the garlic cloves at the same time.[/et_pb_text][el_masonry_gallery image_ids=”492,493″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” custom_margin=”45px||||false|false” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Preheat your oven to 450 degrees, roughly dice your tomatoes and add them to a sheet pan with the garlic cloves. Drizzle with 1 tablespoon olive oil and sprinkle with a bit of salt. Roast your tomatoes and garlic for around 30 minutes, turning half way through.
Celery Root – Wait! You haven’t used Celery Root?!?
Welcome to your new favorite root vegetable this fall! I like to use it in most of my soups, my mashed potatoes and stir frys. You name it and it probably could benefit from some celery root.
Celery root is just that, the root of the celery stalk you are likely already familiar with. While the root is similar in flavor to the stalk it is drastically different in texture. It is more dense, like a parsnip or carrot, without any stringy-ness. It packs more flavor than the stalk and has a sweetness to it that I love.
Look for roots that are firm and heavy. To use simply wash, peel and dice. If you can’t find celery root in the produce section at your grocery store you can still use celery stalk, no problem.
Creamy Garden Tomato Soup
While your tomatoes and garlic are roasting, dice your onions and add them to a heavy bottom pot or dutch oven with your olive oil, butter and a sprinkle of salt (1/2 tsp or less). Let your onions cook for around 5 minutes while you dice your carrots and celery root, then add them to the pot as well. Now let all of this cook down for another 5-10 minutes while your tomatoes and garlic finish roasting.[/et_pb_text][el_masonry_gallery image_ids=”484,482″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Then add your roasted tomatoes, tomato paste, chicken broth, and herbs to the pot and let this cook over medium-low heat for 30 minutes.[/et_pb_text][el_masonry_gallery image_ids=”479,480″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
| At this point your veggies will all be softened and the flavors will have deepened. Now carefully puree using either a traditional blender or an immersion blender. (I prefer and use this immersion blender. – affiliate link)
If you use a traditional blender, puree your soup in batches to prevent steam building up which will cause it to explode all over your kitchen. 🙁 I learned that lesson the hard way a number of years ago! |
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At this point taste your soup and add in your desired amount of honey (I used around 1/2 tablespoon) and salt.
*Tip: Rather than use more salt you can also add in chicken soup base for extra flavor. Sometimes you want the flavor and salt addition that broth brings, but you don’t want the added liquid. I like to use soup base to help flavor my soups, pastas, boiled veggies, sauces etc. I always have at least one jar on hand in both beef and chicken. I prefer Better than Bouillon which you can purchase.
Finally, add in your desired amount of cream and combine. You can use milk or half and half, but I definitely prefer the texture that heavy cream adds to the soup. I like mine creamy so I use the full cup.
Taste again and adjust seasonings accordingly. After you’ve added the cream you don’t want let it boil, which can cause curdling.
Garnish your soup with some olive oil and fresh basil and enjoy!
What to serve?
I like the traditional cheese sandwich on the side, but rather than potato chips, I love fresh kale chips!
What are your favorite things to serve with tomato soup?
How to pair?
White Wine Suggestions
Chardonnay or Sauvignon Blanc
Red Wine Suggestions
Merlot or Chianti
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Creamy Garden Tomato Soup
Ingredients
- 3 pounds Fresh Tomatoes roughly diced
- 4 cloves Garlic
- 1 large Onion diced
- 2 tablespoons Olive Oil divided + more for serving
- 1 tablespoon Butter
- 2 large Carrots peeled + diced
- 1 small Celery Root peeled + diced
- Salt + Pepper to taste
- 4 large Basil Leaves chopped + more for serving
- 2 sprigs Fresh Thyme leaves removed
- 1 tablespoon Tomato Paste
- 2 cups Chicken Broth
- 1/2 - 1 tablespoon Honey
- 1/2 - 1 cup Heavy Cream
Instructions
- Preheat your oven to 450 degrees. Roughly dice your tomatoes and add them to a sheet pan with your garlic and drizzle with 1 tablespoon of olive oil and a bit of salt. Now roast for 30 minutes, turning half way through.
- Next, dice your onions and add them to a large pot with the olive oil, butter and 1/2 tsp salt. Cook on medium-low for around 5 minutes while you dice your carrots and celery root. Add those to the pot and continue to cook for another 5-10 minutes, until your veggies are beginning to soften and your onions are starting to color.
- Then add your roasted tomatoes + garlic, tomato paste, chicken broth and fresh herbs to the pot and let that cook on medium-low for 30 minutes. This will give the flavors a chance to further develop.
- Very carefully puree your mixture using either a traditional blender or immersion blender. Taste and then add desired amount of honey and salt (or soup base).
- Finally, add your desired amount of cream and stir to combine. Serve with your favorite dipping sandwich!
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