Tomato Soup

UPDATE:  This tomato soup has gotten a recipe makeover.  First written in 2022, a few reviews said it needed more seasoning, so this is our updated version.  We also oven roasted the tomatoes, however in the recipe notes, you will see you can just throw all the ingredients into a stock pot and simmer for 30 minutes before blending.

The tomatoes and carrots we used in this recipe are from Middlebury Farms from Harvard, Illinois.  If you have a chance to see them at the Crystal Lake Farmers Market at The Dole, definitely stop by Peter and Elizabeth’s stand.  

After a few days traveling I contemplated hitting up Burger King on my way home.  Then I remembered I had frozen cherry tomatoes and this tomato soup was ready in 30 minutes.

Seriously, I don’t know why my brain goes to junk food when I don’t have a plan or travel.  I have to remember it’s not my birthday every day – ha!

Can you freeze cherry tomatoes?

Absolutely!  These cherry tomatoes are from the framers market from September.  Simply put the tomatoes on a cookie sheet and freeze for at least 30 minutes, then store in a ziptop bag.  Because they were frozen individually before storing, they won’t stick together.  

What ingredients to you need?

• tomatoes (regular tomatoes work too!)
• carrots
• celery
• garlic
• vegetable broth

A good stock pot is great too.  I love my cast iron Dutch Oven from Walmart.

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Tomato Soup

Yield: 4 (1.25 cups) servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Did you know you can freeze cherry tomatoes? Just put them on a baking sheet, freeze for 30 minutes, then store in a ziptop bag and they won't stick together. This soup is ready in about 30 minutes - so good!

4.4 Stars (12 Reviews)

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Ingredients

• 2 pounds fresh or frozen tomatoes (any variety)
• 3 tablespoons tomato paste
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 4 garlic cloves, minced
• 1 teaspoon cayenne pepper (or to taste)
• 4 cups chicken broth (or broth of choice)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 tablespoon oregano
• 1 tablespoon neutral oil, for roasting
• additional salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. If using fresh tomatoes, slice them in half. Arrange the tomatoes, chopped carrots, celery, and minced garlic on the prepared baking sheet.
3. Drizzle the vegetables with the neutral oil, then sprinkle with cayenne pepper, garlic powder, salt, cracked black pepper, and oregano. Toss to coat evenly.
4. Roast for 15–20 minutes, or until the carrots and celery are fork-tender.
5. Transfer the roasted vegetables and tomatoes to a blender. Blend until smooth, working in batches if necessary. Use caution when blending hot ingredients.
6. Pour the chicken broth into a large stock pot and bring to a gentle simmer. Add the blended tomato soup and stir to combine.
7. Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
8. Taste and adjust the seasoning with additional salt, pepper, or cayenne as desired. Serve warm.

Notes

For me this soup is 1 WW point. Click this link to see what the points would be on your WW personal plan.

Alternatively, you can place all the ingredients into a stock pot, let simmer for 30 minutes and using a stick blender (or transfer to a blender) blend until smooth.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 74Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 589mgCarbohydrates 16gFiber 4gSugar 8gProtein 3g

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Have you tried my homemade spaghettios?  So good!