I love soup. And winter feels like the perfect time to have soup for dinner. I love the way soup simmering on the stove all afternoon fills the house with delicious smells. Unfortunately, some days we just don’t have all afternoon to let soup simmer. So here is a quick Hearty Tomato Soup that can be made in just about 45 minutes.
Hearty Tomato Soup
First can I just say that every time I type tomato, my fingers automatically Dan-Quayle-it and add an extra “E” that I then have to delete. Annoying. And, I have no explanation. If you’re not old enough to remember that reference, just know that adding an extra “e” to tomato can destroy a political career.
Tomato Soup is one of my favorites. I love it for lunch at school. So this week, in our sub-zero temperatures, I decided that I wanted tomato soup. I made a batch for lunches while I was making dinner.
It’s a base of canned whole tomatoes and chicken broth. Celery, onion, carrots, garlic and Italian herbs round out the flavor.
Preparations of Hearty Tomato Soup
Chop onion, celery, carrots. Mince some fresh garlic. Add celery, carrots, broth, tomatoes and herbs to a stockpot or other large pot. Bring to a boil and then simmer for about half an hour (or until the carrots and celery are no longer crunchy).
In a smaller sauce pan, melt butter and saute onions and garlic until soft. Slowly add flour to create a roux. Once the flour is completely absorbed, slowly add tomato broth from the larger pot to the roux. Be sure there are no lumps before adding more. You cannot get the lumps out later. Continue adding tomato base until it is thin, then you can add it back into the larger pot. Bring to a boil and then simmer for 5 minutes to an hour.
The final step is to use an immersion blender to thin the soup. If you don’t have an immersion blender, you can process it in batches in your food processor or blender.
I then portioned this Hearty Tomato Soup out into mason jars to take to school for my lunches with pita chips on the side. Yum. And it made the faculty room smell awesome when I reheated it!
If, like me, you love soup in the winter, be sure to check out Quick Ham and Bean soup. It’s another soup that can be made quickly for a weeknight meal and also makes super lunches.
PS. This post may contain affiliate links. When you click the link and make a purchase through the link, we make a little money, this helps to keep The Semiconservative Granola Girl going. Thank you for your support.
| Prep Time | 15 minutes |
| Cook Time | 30-45 minutes |
| Servings |
cups
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- 2 cups chopped celery
- 1 cup chopped carrots
- 4 cups chicken broth use vegetable broth to make it vegetarian
- 1 28 oz can whole tomotoes
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1 cup chopped onions
- 4-5 cloves minced garlic about a teaspoon
- 2 tablespoons butter
- 2 tablepoons flour
Ingredients
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- To a stockpot, add tomatoes, broth, celery, carrots, herbs and salt. Bring to a boil and then simmer covered for about half an hour or until the celery and carrots are no longer crunchy.
- In separate sauce pan, melt butter and saute onions and garlic until soft. Slowly add flour to create a roux.
- Once the flour is completely absorbed into the butter, slowly add tomato broth from the larger pot to the roux. Be sure there are no lumps before adding more. You cannot get the lumps out later. Continue adding tomato base until it is thin, once your roux has been thinned to a sauce-like consistency, you can add it back into the larger pot. Bring to a boil and then simmer for 5 minutes to an hour.
- Use an immersion blender until the soup is smooth or process in a food processor or blender in batchs.
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