Homemade Tomato Soup

I love tomato soup especially in the fall and winter. It just gives me that warm and cozy feeling. Pair this with bruchetta or a grilled cheese sandwich and a cozy blanket and you have heaven!


  • 2lbs of fresh organic tomatoes or 1 can of organic crushed tomatoes or tomato puree
  • 2 cups of homemade chicken broth
  • 2 organic carrots, diced
  • 2 stalks organic celery, diced
  • 1 yellow organic or conventional onion, diced
  • 1/4 cup farm fresh heavy cream (pasteurized)
  • 1 pat of farm fresh butter, unsalted
  • Swirl of olive oil or coconut oil
  • Salt and pepper to taste

In a heated deep pot, I use my cast iron kettle, add butter, olive oil, carrots, celery and onions. Saute until just tender. 

NOTE: In the culinary world this is called soffritto (Italian), mirepoix (French) or the holy trinity (Creole).

Once vegetables are tender add crushed/pureed tomatoes and chicken broth. Bring to a boil and then turn the heat to medium to medium low and let reduced for about 20 – 25 minutes. Once soup is reduced using a immersion blender and pulse to make the soup smooth. Mix in heavy cream and soup is on! 

TIP: To spice your soup up a bit you can add red pepper flakes or tabasco to taste.  

What is your family’s favorite soup?

See you in the comments!

Mrs. R
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2 thoughts on “Homemade Tomato Soup

  1. Leigh says:

    One you've had homemade tomato soup you won't bother with the canned stuff! So good! Thanks for sharing at the Healthy Living Link Party!
    Blessings, Leigh


  2. Mrs R says:

    Hi Leigh! Homemade is always best I say. It's sooo easy I don't understand why you'd even want the canned stuff. I love soups even in the summer! Have a great week!


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