A Homemade Tomato Soup Recipe Because It's Soup Season

By Betchy Crocker

If you’re like me, and your boss/coworker/fiancé/dog gave you a very special, awesome, super, fabulous cold/flu/virus, then you crave soup.

But not just any soup will do: you need something with absolute minimal effort and that’ll make you forget (at least while you’re eating it) that your taste buds aren’t really working and neither is your nose and God, this sucks. Tomato soup is a natural go-to, but it a) doesn’t have to be work and b) doesn’t have to be hella boring or c) from a fucking can.


·         1 14 oz can of chopped tomatoes
·         ¾ cup extra virgin olive oil
·         Salt and fresh cracked pepper
·         1 stalk of celery, diced
·         1 carrot, diced
·         1 yellow onion, diced
·         3 cloves garlic, minced
·         1 cup low sodium chicken broth
·         2 bay leaves
·         2 tbsps butter
·         ¼ cup fresh basil, chopped
·         ½ cup heavy cream

Okay, so this isn’t exactly healthy but deal with it. If you’re sick, you’re probs not really eating anyway right? Right. Preheat the oven to 450 F. Strain the canned tomatoes, reserving the juice. Put the tomatoes on a baking sheet, season with salt, pepper, and about ¼ cup of the olive oil. Roast in the oven for about 15 minutes.

While those bad boys roast, heat the rest of the olive oil in a saucepan over medium heat, then add the celery, onion, garlic, and carrot and cook all that shit down for about 10 minutes. Then, add the tomatoes (which should be effing done by now) to the veggie mixture along with the tomato juice you reserved, chicken broth, bay leaves, and butter. Simmer all that goodness until the veggies are like, falling apart. Add the basil and cream then either a) blend in a regular blender without having it explode or b) use your handy immersion blender.

Done. Serve with crusty bread and crackers or grilled cheeeeese.





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