The Often Overlooked and Frequently Underappreciated Tomato Soup


Poor tomato soup, so ignored and forgotten because it’s not a fancy dish. Fancy schmancy, give me simple hearty comfort any day instead.

If up until this point your idea of tomato soup has been a squishy blob plopping out of a Campbell’s can you’ve been missing out. See, what that Campbell’s bitch doesn’t tell you is that by using their stuff you’re pretty much waving bye-bye to any benefits or nutritional value, and you’re saying HOLLA to a bunchload of sodium and other icky yuckness leeched from the aluminum.

Tomatoes are your friends. They’re all like please eat us, we promise to shower you with licopene and a shitload of vitamin C! We’ll give you our vitamin A and even kick cancer’s ass. Pwetty pwease.

How can you say no to begging tomatoes? Really.


Lunch was tomato soup and organic green salad, with apple cider vinegar dressing. Add an avocado sandwich and you've got dinner.


Homemade Tomato Soup

1-2 small onions

1-2 celery sticks, with the tougher fibers peeled off

1 peeled carrot

7 tomatoes

salt and pepper to taste

1 tsp of oil


Gently heat the oil in a frying pan and add the coarsely chopped onion, celery and carrot. Keep heat at medium-low, allowing the veggies to soften without browning. In the meanwhile, bring a large saucepan with water to a boil and place tomatoes in there just long enough for it to be easier to remove the skins; don’t overcook them. Once the vegetables in the oil are soft and cooked, place them along the skinned tomatoes in a blender, and add some of the same water you used for boiling in the blending process until you get the consistency you want. Just make sure you let it all cool down a bit before blending, otherwise the heat may pop off the lid and stuff will explode everywhere. Add salt and pepper to taste and simmer at low temperature for about 30 min., allowing the flavors to mesh.

Tips: I find that celery can easily become the overpowering flavor, so I typically use just one stick.

The caramelized carrot will add sweetness to your soup. Keep this in mind when deciding how many carrots you’ll use.

Onion. I love onion. I always overdo it with the onion on purpose, because it’s awesome.

This soup is great for freezing! I make large batches and keep the leftovers frozen in jars, ready to thaw and enjoy. What can I say, I’m lazy like that.

Oh, and it’s also great for cooking: Use this soup in any recipe that asks for the canned stuff, as a base for stews and casseroles.



2 responses »

  1. Pingback: A Pizza that Would Make Your Mother Proud « sweatglow

  2. I’ve used this recipe three times and have loved it. So much better than the canned stuff! In the winter, I use home canned tomatoes when the fresh ones aren’t as good. Also, added a bay leaf with the aromatics and took it out before blending. Thanks!

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