Tomato Soup

Tomato Soup


  • 3 12 oz cans whole peeled tomatoes with juice
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 tsp chopped thyme or parsley
  • 2 cloves garlic, chopped
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 4 cups chicken broth, low-sodium or veggies broth
  • 1/2 cup half-and-half, optional
  • pinch salt
  • ground pepper to taste


  1. In a Dutch oven over medium heat, heat the butter and oil until the butter melts. Add the celery and onion and cook for 5 minutes, stirring occasionally. Add garlic and parsley or thyme, cooking for another 20 seconds.
  2. Stir in the tomatoes with juice and add the broth. Bring to a simmer over high heat, then reduce to medium heat and simmer for another 10 minutes.
  3. Cool for 20 minutes and add all ingredients in a blender. Mix until you obtain a smooth soup. Add salt and pepper to taste.
  4. Serve warm or cool, topping with half-and-half if desired. Refrigerate for up to 4 days.

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