Classic Tomato Soup

On a cold day, I enjoy eating a good bowl of soup and this has been a staple in my home for many years. I have prepared this soup in every way possible with fresh garden-grown tomatoes with canned tomatoes with whole cream, without whole cream and it’s come out good any way you choose to prepare it. I will stick to the classic recipe here to provide a foundation, but I encourage you to feel free to experiment, substitute, add ingredients and make it your own.
Course Soup
Cuisine American

Ingredients
  

  • 1 tbsp butter or ghee
  • 1/2 coarsely chopped yellow onion
  • 1 large celery stick
  • 1 large carrot
  • 1 small bunch parsley
  • 1 28oz can of diced tomatoes
  • 2 cups chicken broth
  • 1 tbsp heavy cream

Instructions
 

  • Over medium heat, melt butter in a pot. Add chopped onion, celery, and carrot. Sauté vegetables until onions are translucent; about 7 minutes. 
  • Add tomatoes, parsley and chicken stock.  Bring to a boil. Reduce heat and simmer for 30 minutes. 
  • Set soup aside to cool thoroughly. Remove the parsley stems. In small  batches add soup to a blender to blend until relatively smooth. Alternatively, you can use  an immersion blender to blend the soup.
  • Once all the soup is blended, return to the pot and gently stir in the cream. Reheat to serve.

Notes

Tomatoes and basil blend together beautifully, so feel free to add in a small bunch of fresh basil (chiffonade) gently stir in with the cream.
Another classic combination is tomato soup and grilled cheese. Be sure to check out my  Green Grilled Cheese Sandwich to serve with the soup.