Homemade Tomato Soup

Ahh, tomato soup. I used to hate it. While I adore Andy Warhol and his tomato soup cans, I have never been a fan of Campbell’s Tomato Soup (sorry Campbell’s). And grilled cheese? Ugh. I love the occasional slice of Wonder bread, but I’ve never liked American cheese, and wouldn’t touch the stuff with a ten-foot pole. Even now, I get irked if I find it on a burger…Like the other night, we decided to eat in the Hy-Vee Kitchen, and I got a bacon cheeseburger. I specifically asked for cheddar, but when my burger arrived, it had American cheese on it. I didn’t send it back because Jay and the bambino were just about done eating at that point, and the burgers are made to order. But I was irritated.

But a few years ago, once we had a garden going, I needed something to do with all the tomatoes Jay was bringing in. I decided to give homemade tomato soup a try, and boy was I shocked at the difference! I slurped this stuff up like it was my last meal–Which, if you know/understand my hatred of the canned tomato soups, is saying something!

Homemade Tomato Soup
Jay’s mom had given him a bunch of tomatoes about a week ago and they were on the verge of going bad, so I made soup.

Tomatoes in Colander
We even got tiny little onions and tiny purple carrots that I tossed in (and neglected to photograph). I had to buy the celery, though. I also made some grilled cheese on the side, although mine was with some homemade bread and fresh mozzarella.

Homemade Tomato Soup & Grilled Cheese

Yield: 4-6

Homemade Tomato Soup

Homemade Tomato Soup
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 1/4 C olive oil
  • 1 celery stalk, leaves cut off
  • 1 large carrot
  • 1 small onion
  • 1 clove garlic, minced
  • 2 lbs. fresh tomatoes, cut into pieces
  • 2 C chicken stock
  • 1 tsp. Italian seasoning
  • 1/4 red pepper flakes (optional)
  • 1/4 C (1/2 stick) butter
  • salt & pepper to taste


In a large saucepan, begin heating the olive oil over medium heat. Dice the celery, carrot and onion, and add to the pan once the oil is hot. Saute until the onion is translucent, then add the garlic and cook 1-2 minutes.

Add the tomatoes and chicken stock. Bring to a boil, then simmer for one hour.

Season with salt and pepper, add the Italian seasoning, red pepper flakes and the butter. Stir occasionally, until the butter is melted.

Using either a traditional or immersion blender, puree the mixture until desired consistency, and warm over low heat until ready to serve. Top with homemade croutons, if desired.

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This time around, though, there weren’t enough leftovers for me to have more than one lunch. I’ll have to double up next time I make it!

Homemade Tomato Soup & Grilled Cheese 2
Which, hopefully will be soon. I think we might have a few more ‘maters in our own garden ready to go in the next week or two!

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