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Tomato Soup

Creamy and delicious homemade Tomato Soup topped with shavings of parmesan cheese and served with garlic bread or your favorite grilled cheese!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 6 - 8 servings
Calories 154kcal


  • 12 medium tomatoes about 3 oz. each
  • 1 yellow onion peeled and quartered
  • 3 carrots peeled and chopped
  • 6 garlic cloves smashed
  • 3 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 cup water
  • 1 14.5-oz can crushed tomatoes
  • 2 Tbsp. tomato paste
  • 1 to 2 cups chicken or vegetable stock
  • 1/2 half and half plus additional, to serve
  • 1 to 2 Tbsp. brown sugar
  • 1 Tbsp. balsamic vinegar
  • Chopped fresh basil and grated Parmesan cheese for garnish
  • Garlic bread or grilled cheese sandwiches to serve


  • Preheat oven to 300°F.
  • Place tomatoes, quartered onion, carrots, and garlic in a Dutch oven. Drizzle with olive oil;
  • sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss to coat. Add 1 cup water to pan.
  • Bake, uncovered, 1 hour. Cover, and bake until vegetables are tender, about 1 hour more.
  • Remove pan from oven. Using a potato masher, crush vegetables until mixture reaches a chunky texture.
  • Stir in crushed tomatoes, tomato paste, and stock, if desired. Bring to a simmer over medium heat. Cook, stirring occasionally, to let flavors meld, about 15 minutes.
  • If desired, use an immersion blender to puree soup to desired texture. Stir in half and half; season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
  • Taste soup; stir in desired amount of brown sugar and balsamic vinegar.
  • Garnish servings with basil leaves and grated Parmesan. Serve with garlic bread or your favorite grilled cheese sandwich.


  • If you’re not a fan of tomato skins, before adding the tomatoes to the pot, cut a small “X” in the bottom of each tomato (opposite the stem end). After roasting (and letting them cool a bit!) you should be able to quickly and easily remove and discard the tomato skins before mashing the tomatoes.
  • If you’re preparing this recipe with out-of-season tomatoes, you may want to add a little bit of sugar to enhance the sweetness of the tomatoes. Taste, and add sugar a little bit at a time.
  • When shopping for canned tomatoes, try to find San Marzano tomatoes for this recipe. Their flavor is hard to beat!
  • For extra richness, swap the half-and-half for heavy cream. Or, make this vegan by using vegetable stock and unsweetened coconut milk.


Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 955mg | Potassium: 692mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6434IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 2mg