Homemade Tomato Soup
Leave a review!
The following recipe and photography for this post were provided by Abby Thome of The Thome Home.
This homemade soup is so simple and delicious, one spoonful will transport you straight back to your childhood.
You may be asking, “Why make tomato soup from scratch when I can buy it canned?”
Wholesome ingredients without preservatives make all the difference. A simple, clean-ingredient soup like this will surely jump start a love for making soups from scratch. All you need is a baking sheet and a blender; however, if you’re short on time, Heinen’s has an incredible Tomato Basil Bisque in the soup section of the Prepared Foods Department that’s as close to homemade as you can get!
Homemade Tomato Soup
Cook time: 60min Prep time: 15min Total time: 75min
Servings: 6-8
Ingredients
- 1 cup carrots, chopped
- 2 sweet onions, peeled and quartered
- 12 tomatoes off the vine (roughly 4 lbs.), quartered
- 1 large garlic bulb
- 2 Tbsp. Heinen's refrigerated pesto
- 1 cup half & half
- 1/2 cup Heinen’s chicken stock
- Kosher salt
- Ground pepper
- Heinen's extra virgin olive oil
Instructions
- Quarter the tomatoes, cutting around the core.
- Roughly chop the carrots and quarter the onion.
- Slice off the top of the garlic bulb exposing all of the cloves within. Place the garlic bulb into a small square of foil, cloves facing upward, and drizzle with extra virgin olive oil. Fold the foil to cover the garlic bulb completely.
- Place all of the prepped ingredients onto baking sheets. Drizzle with a few Tbsp. of extra virgin olive oil and a generous pinch of salt and pepper.
- Bake at 400°F for 45-60 minutes, or until the tomatoes have caramelized slightly.
- Remove the baking sheets from the oven and transfer all of the roasted ingredients to a large blender.
- Carefully turn garlic bulb upside down and squeeze the softened garlic cloves into the blender.
- Add the cream, chicken stock, pesto, a heaping tsp. of salt and a pinch of pepper.
- Blend for 3-5 minutes, or until all ingredients are completely incorporated, smooth and creamy.
- Serve immediately with freshly-shaved parmesan cheese.
- To freeze, let the soup cool completely. Divide into three freezer-safe gallon bags. Zip them shut, making sure to remove all of the air. Lay flat in the freezer.
- When ready to enjoy, simply break up the soup with your hands while it is still in the bag. Add to a saucepan, heat and enjoy.
