This tomato soup recipe is a great way to transform some of the fresh produce and canned goods you may have stocked up in your house right now. This weekend I’ll be sharing with you a post on how to effectively use and preserve fresh foods in your kitchen that you may have stocked up on for the next few weeks. Bear in mind that making a soup is a relatively simple process and a great way to use up fresh vegetables and fresh herbs. You can always double the recipe and store some away in a deli container in the refrigerator.

My tomato soup recipe is a clean and healthy recipe. It calls for good fats like olive oil and in small amounts. You can make this tomato soup using chicken stock to add a layer of flavor and texture, or keep it vegan/vegetarian by using a vegetable stock. Because my wife is pescatarian I tend to stick with vegetable broth. Either way, it comes out tasting great. Tomato soup makes an elegant but simple dinner when served with gruyere grilled cheese on sourdough bread, or as a starter course. You can get as creative as you like with the toppings by adding anything from a drizzle of balsamic vinegar if you want to take the acidity up a level, to some crumbled feta cheese, to any of your favorite fresh diced herbs. However you put your signature on this tomato soup it makes an excellent and comforting meal. Let me know how you like this recipe. Cheers!

Tomato Soup Ingredients

• 3 Tablespoons Extra Virgin Olive Oil

• 1/2 Yellow (or white) Onion, Diced

• 2 Cups Fresh Tomatoes, peeled and seeded, strain the juice and seeds from the tomatoes, set the liquid aside for the soup

• 14 1/2 oz Can Peeled Crushed Tomatoes

• 1 Cup Chicken Stock, or Vegetable Stock for Vegetarian Tomato Soup

• 1 Sprig of Fresh Basil

• 1/4 Teaspoon Sugar

• 1/2 Teaspoon Salt (start with half teaspoon and the season)

Tomato Soup Instructions

• Add olive oil to pot and heat on medium heat. When the oil is hot add in onions.

• Lower heat and slowly sweat onions for 10 minutes until soft. Do not let brown.

• Add fresh tomatoes and cook for 3 minutes.

• Add the remaining ingredients.

• Bring to a boil and then reduce heat to a slow simmer.

• Cook for 30 to 35 minutes. Stir occasionally to avoid burning the bottom.

• Remove basil and pulse blend with a hand blender until you reach desired consistency.

• If you prefer a less thick soup, add a little more chicken or vegetable stock.

• Adjust sugar, and salt to your taste. If the soup is too acidic, add a little more sugar

  Suggested Serving with a sprinkle of fresh ground parmesan; fresh chopped basil; drizzle olive oil