Chunky Homemade Tomato Soup Recipe
Typically, I am far from a soup person, but lately this freezing weather has me wanting a meal that is healthy and soothing for the soul. I do love french onion soup, cheddar potato soup, and even tomato soup. This past summer, our tomato crop was huge so I had plenty of fresh heirloom tomatoes in the freezer. I wanted to use it up so I decided on making chunky tomato soup for my family.
What I love about this homemade chunky tomato soup is that I did not opt to run my tomatoes through my food mill. Typically, for sauce I do that extra step, but for my soup I wasn’t that picky. If you like a chunky heirloom tomato soup that is on the thicker side, then this recipe is for you! My soup went awesome with some fresh pita bread, and I am sure it would have been even better with some cheesy garlic bread!
Want to make a batch of fresh chunky, homemade tomato soup?
Here is what you will need:
- 10 large heirloom tomatoes peeled, and seeded *I blanch mine in ice cold water after a quick hot water bath. This allows for the peels to easily come off
- 3 medium onion diced
- 4 large cloves of garlic
- 1/2 cup fresh basil
- 1/2 tablespoon chopped oregano, thyme
- 1/4 teaspoon each of Salt, Pepper to taste
- 1/3 cup quality olive oil
- tablespoon of tomato paste
- 2 1/2 cups of chicken broth
In a medium stockpot, add your olive oil, salt, pepper, onions, and garlic; saute until fragrant
Stir in tomato paste, and cook for a minute
Add broth, basil, parsley and tomatoes; cook for 20 minutes on medium/low heat
Be sure to add more spice depending on your tastes, and dietary needs
Once soup is done briefly puree it, if you prefer it extra chunky, leave it be
This soup is perfect for croutons, and a little cheddar so be creative! We love this served right away or warmed up the next day!