Aaaahhhh, so GOOD to be home where I can enjoy some comfort food, like this Homemade Tomato Soup.
For those of you who didn’t catch it from my Facebook posts, my very dear father-in-law passed away last Tuesday. So this last week has been a roller coaster of long road trips, visits with family members I haven’t seen in years, a tear-jerking funeral service, and of course trying to stay vegan during the whole thing.
But now that I’m home, and things are somewhat back to normal, it’s back to the stovetop. And today I made this amazingly simple Homemade Tomato Soup.
Simple in that all the ingredients came right out of my pantry and into my soup bowl in less than an hour.
Tomato Soup has always been comfort food at its best. Rich, flavorful. and so satisfying. Perfect for dunking Melba Toast, or a grilled cheese sandwich made with My Amazing Cheese Sauce.
A simple recipe with simple ingredients, completely plant-based, using real, whole foods. What could be better?
To borrow a tagline from that famous soup company that seems to have salt as its main ingredient anymore, it really is ….
Mmmmm Mmmmm Good.
- 14 oz can of Fire Roasted Tomatoes with juice
- 1 stalk Celery diced
- 1 small Carrot diced
- 1 small Yellow Onion diced
- 3-4 cloves small Garlic minced
- 1 cup Vegetable Broth low sodium variety
- 3/4 tsp dried Basil
- 1/4 tsp Red Wine Vinegar
- 2 Tbls heaping Tomato Paste
- Saute vegetables in broth until softened, about 10 minutes
- Stir in tomatoes with juice, broth, basil, and vinegar.
- Heat to simmer and cook for 10-20 minutes
- Transfer to blender and blend until smooth
- Return to pan and fold in tomato paste
- Garnish with fresh parsley if desired
Amy Craig
Why do you drain the tomatoes?
Chuck Underwood
Thanks for pointing that out – all fixed now.
Cindy Pearson Cole
Hi Chuck, I trust there’s no additional liquid to your recipe? I’m eager to try this as I’ve been wanting a simple tomato soup recipe for all the reasons you describe. But if liquid amounts are correct, I’m giggling. Our soup servings are nearly 3 cups/bowl!
Valerie Scrafford
Chuck, have you tried making plant-based grilled cheese to go with your tomato soup using water to grill your bread with? Check out this video. It actually works! https://www.youtube.com/watch?v=8A3JZIzH23Q&feature=share
Connie Bowman
HI Chuck, I just made your soup and I’m gonna like it!
Stephanie
You are amazing!! I made the tomato soup and the cauliflower and mushroom meat tacos tonight. My husband cleaned his plate! Let me tell you this is a man who would not even consider a plant based diet. I led by quiet example for months and hoped that one day he would at least try just one dish. … and then I saw my opportunity!! I have been searching for the right recipes at the right time. Your blog is perfect! There are so many “man friendly” meals! A thousand thank yous!!! You have provided a bridge to health with your recipes and I truly appreciate it from the bottom of my heart!
Anita Houser
Just made this soup for a potluck luncheon. It tastes SOOO good and was so easy to make. I know it will be hit! Thank you!
Chris
Am I missing something.? The volume is very low. No way 8 servings. Was there supposed to be water added?