Hearty Tomato Soup



As the weather finally turns towards Fall here in the desert Southwest, I'm welcoming back one of my favorite things: soup! When it's cold and rainy outside, there's not much that I find more comforting than a nice warm bowl of soup. Good thing my family likes soup, 'cause there's a lot of it coming their way over the next few months.


So, I'm declaring it to be officially "Soup Season" now. I'm pretending it will stay this way, basking in cloudy skies and cool temps. I don't want to hear about how it's gonna get hot again next week, lalala... Three months of 100+ temperatures was plenty for me this year, thank you very much.



Is it Soup Season where you are? What's your favorite soup?


I welcomed in Soup Season with one of my favorite didn't-plan-ahead soups: Hearty Tomato Soup. I pretty much always have the required ingredients for this soup on-hand, so I can throw it together on the spur of the moment. Jars of tomatoes plus lots of fresh veggies get simmered together, seasoned with plenty of basil, and splashed with a glug of cream or milk for a little richness.


Pair it up with Grain-Free Cheesy Bread or a grilled cheese sandwich, and you've got a complete meal. And yes, feel free to dip your cheesy bread or sandwich in the soup; it's better that way!



Hearty Tomato Soup

Serves 4-6

Prep time: 5 minutes

Cook time: 20 minutes

Inactive cook time: 25 minutes

Total time: 50 minutes

  • 2 large white or yellow onions, chopped

  • 3 Tb butter

  • 6 celery stalks, chopped

  • 8 carrots, peeled and chopped

  • 4 medium cloves of garlic, minced

  • Two 18-ounce jars of diced tomatoes (I prefer Jovial brand for their glass jars instead of metal cans)

  • 1 Tb dried basil

  • 4 tsp Celtic sea salt

  • 1/2 tsp pepper

  • 1/2 cup heavy cream or whole milk (OPTIONAL)

  1. Chop the onions. I always use my favorite Wusthof knife for chopping soup veggies.

  2. Melt the butter in a 4-quart pot over medium-high heat. Add the onions and 1 tsp of salt. Saute for 5 minutes. Meanwhile, chop the celery.

  3. Add the chopped celery to the pot. Saute for 5 minutes. Meanwhile, peel and chop the carrots.

  4. Add the chopped carrots and another 1 tsp salt to the pot. Saute for about 8 minutes, stirring occasionally. It is fine if the vegetables take on a bit of browned, caramelized color.

  5. In the meantime, mince the garlic.

  6. Stir the garlic into the pot and cook just until fragrant, about 1 minute.

  7. Add the tomatoes, basil, 2 tsp salt, and 1/2 tsp pepper to the pot. Stir it all together.

  8. Reduce the heat to a simmer. Put a lid on the pot and simmer for 25 minutes, stirring occasionally.

  9. Turn off the heat. Let the soup cool for a few minutes. Then stir in the optional cream/milk.

  10. Serve and enjoy! If desired, serve this soup alongside Grain-Free Cheesy Bread or a grilled cheese sandwich.




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