Classic Tomato Soup

Classic Tomato Soup! On a cold day, there’s nothing better. This soup with a grilled cheese and I am in heaven. Onions, carrots, canned peeled plum tomatoes and more!

We’ve recently dipped into cold weather and I love it. It’s November, the air is cool and crisp, the heater is humming and my oven is on probably with cookies or a pumpkin bread baking in the oven. Wool socks, big sweaters and sweatshirts. I love the months of November, December and January.

My husband was traveling for work the entire week last week and when we returned Friday night, I brought out some chili, scallion pancakes and made this tomato soup the next day. We stayed in most of the weekend and just got stuff done. Household chores, cleaning and putting stuff away etc.  I don’t know about you or your house, but by the end of the week, my house is a wreck. Things scattered everywhere. It’s chaos.

So, after a day of cleaning and lounging around, I got to enjoy a bowl of tomato soup and a grilled cheese sandwich. Classic Tomato Soup. It always hits the spot for me. OK, and I have to ask: are you a dipper? Do you dip your grilled cheese into your soup? A fun way to make this for kids: cut your grilled cheese into spears or sticks. Easy dipping and so good!

Print Recipe

Classic Tomato Soup

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main or Side Dish

Cuisine: American

Keyword: air fryer grilled cheese, grilled cheese, tomato soup

Servings: 6

Equipment

• Potato masher
• immersion blender or blender

Ingredients

• 1 to 2 tablespoons olive oil extra virgin
• 1 large onion diced; about 2 cups
• 3 to 4 medium sized carrots diced; about 2 cups
• 3 to 4 cloves garlic minced
• 2 (28 oz.) cans peeled plum tomatoes
• 2 cups chicken stock *
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley or dried basil
• 2 teaspoons sugar
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/2 to 1 cup heavy cream
• fresh basil or pepitas for garnish

Instructions

• Using a large Dutch oven or pot, heat your oil over medium high heat. Add the onions and carrots and sauté until softened and just starting to brown, for about 4 minutes. Add the garlic, mix together for 30 seconds and pour in the tomatoes. Using a potato masher, carefully smash all of the tomatoes until flat. Pour in the chicken stock, tomato paste, dried oregano, dried parsley, sugar and season with salt and pepper. 
• Bring the temperature up to high and bring everything to a boil and then lower the heat to low and let simmer for about 20 to 25 minutes. Then, turn off the heat, use your immersion blender to blend. Pour in the heavy cream, start with a 1/2 cup and then add more if desired. Mix together, taste, adjust any seasoning as needed. Serve in bowls, add garnishes and enjoy!

Notes

*If wanting to keep this recipe vegetarian, you can use vegetable stock. Personally, I think it tastes better with chicken stock.