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Tomato Soup So Good, You’ll Never Go Back…

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Homemade Tomato Soup

The moment the thermometer drops below 50 degrees, I practically run to my recipe box and aim straight for the soups. On a cold day, there’s nothing better than filling your belly with some warm lovin’.  My immediate favorite has to be this Cream of Tomato Basil soup. When a dear friend in Florida invited us over for “tomato soup” I almost graciously opted out due to visions of a red blob sliding from a can, whisked with some milk and served with stale saltine crackers.

Never in my wildest culinary dreams did I imagine a soup so ethereal and flavorful with a surprising crispness to it. I had to have the recipe and was prepared to pay handsomely for it. To my amazement, Heather handed it over…for free!

It would be too easy to selfishly hoard this recipe all to myself, but there’s so much love in it that just begs to be passed along and shared in your kitchen, around your dinner table, with your friends and loved ones.

Homemade Tomato Soup
Here is the recipe for the BEST Tomato Soup I’ve ever had:

(Forewarning: this soup is a little time-consuming, but oh-so-worth it!)

Cream of Tomato Basil Soup

2 (28 oz) cans of whole tomatoes (reserve juice)
2 TB brown sugar
4 TB butter
1 small onion chopped
2 TB tomato past
2-3 TB flour
2 (15 oz) cans or one carton of chicken stock/broth
2 fresh red peppers roasted*
1 cup prepared pesto
1 1/2 cups half and half (low fat or fat free substitutes fine)

*Note: to roast peppers, cut them in half, clean out the seeds, and place them skin side up on a broiler pan. Broil them for about 20-25 minutes or until you notice the majority of the skin turning black. Don’t be alarmed, they’re not burned! Remove from oven and let cool. When cool enough to handle, peel off the black skins, and cut in large chunks. DO NOT skip the red peppers, they’re the secret ingredient!

Homemade Tomato Soup

Directions:
Heat oven to 450 degrees. Line baking sheet with foil. Squeeze the seeds out of tomatoes and discard.  Arrange the tomatoes on a baking sheet and sprinkle them with brown sugar. Bake until liquid is evaporated and tomatoes caramelize (about 30 min).

Homemade Tomato Soup

Heat butter, onion, and tomato paste in large pot. Saute until onions soften.   Add flour and cook for 1 minute.  Gradually add chicken stock and reserved tomato juice.  Bring to a boil. Add tomatoes and peppers and puree until smooth with an immersion blender, or remove from pot in small batches and puree in a food processor or blender. Return to pot, simmer 15 minutes. Five minutes before serving, add pesto and half and half.

Homemade Tomato Soup

Homemade Tomato Soup

Homemade Tomato Soup

The roasted red peppers add a delicious crisp texture to the soup and will have people begging for the recipe. It’s pretty much a gimme you’ll never go back to canned tomato soup again!

 

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Tomato Soup So Good, You’ll Never Go Back…

Tomato Soup So Good, You’ll Never Go Back…

Ingredients

  • Cream of Tomato Basil Soup:
  • 2 (28 oz) cans of whole tomatoes (reserve juice)
  • 2 TB brown sugar
  • 4 TB butter
  • 1 small onion chopped
  • 2 TB tomato past
  • 2-3 TB flour
  • 2 (15 oz) cans or one carton of chicken stock/broth
  • 2 fresh red peppers roasted*
  • 1 cup prepared pesto
  • 1 1/2 cups half and half (low fat or fat free substitutes fine)

Instructions

  1. Heat oven to 450 degrees.
  2. Line baking sheet with foil.
  3. Squeeze the seeds out of tomatoes and discard.
  4. Arrange the tomatoes on a baking sheet and sprinkle them with brown sugar.
  5. Bake until liquid is evaporated and tomatoes caramelize (about 30 min).
  6. Heat butter, onion, and tomato paste in large pot. Saute until onions soften.
  7. Add flour and cook for 1 minute.
  8. Gradually add chicken stock and reserved tomato juice. Bring to a boil.
  9. Add tomatoes and roasted peppers and puree until smooth with an immersion blender, or remove from pot in small batches and puree in a food processor or blender.
  10. Return to pot, simmer 15 minutes.
  11. Five minutes before serving, add pesto and half and half.
  12. *Note: to roast peppers, cut them in half, clean out the seeds, and place them skin side up on a broiler pan. Broil them for about 20-25 minutes or until you notice the majority of the skin turning black. Don’t be alarmed, they’re not burned! Remove from oven and let cool. When cool enough to handle, peel off the black skins, and cut in large chunks. DO NOT skip the red peppers, they’re the secret ingredient!
https://howdoesshe.com/tomato-soup-so-good-youll-never-go-back/

 

Homemade Tomato Soup

Reader Interactions

Comments

  2. Shelley says

    This is honestly my favorite recipe ever. EVER. You will die. Hurry,… run and get the ingredients for dinner. You won’t regret it.

  3. alysha says

    This looks so delicious! I’ve been searching for good soup recipes. Thank you, THANK YOU for sharing.

  4. Gina says

    How well does this reheat? We are having a soup contest at work I would have to make it the night before then reheat in a crock-pot the next day

    • Nicolette says

      It’s just as good the next day. My dad came over the day after I made it and he polished it all off!

  6. heather says

    Help! I’m in the middle of cooking the soup, but it doesn’t tell me when to use the flour and chicken broth! AAAhhh…it may be obvious…I’m thinking I needed to add them once the onions were soft…BUT when do those ingredients get included???Help, We are starving and need to finish the soup!
    :)I can’t wait to eat it!

    • Nicolette says

      Ahh! So sorry! I am such a dummy and left that step out of the post. *After you heat the butter, onion, and tomato paste and saute the onions, ADD THE FLOUR AND COOK FOR 1 MINUTE. GRADUALLY ADD CHICKEN STOCK AND RESERVED TOMATO JUICE. BRING TO A BOIL. From there you should be good to add the tomatoes and peppers and blend. I will fix that right away! So sorry, thanks for pointing that out!

  7. Cynthia says

    I totally made this for dinner tonight. It’s even more delicious than I imagined, especially paired with the accompanying grilled cheese sandwich! Definitely a keeper!

  10. Randi says

    Thanks for the recipe. I made this tonight but instead of pesto and basil i added some salsa roja and topped it with finely chopped cilantro and instead of eating it with a grilled cheese sandwich i paired it with a cheese quesadilla.

  11. Arliss says

    This looks great….a warm comfort food. Now all we need is Shelley’s Awesome Chicken and Rice soup recipe and then we will be set for winter!!!! We’re waiting! 😉

  13. Heather says

    I made this last night and my whole family loved it! Thanks for sharing this recipe…I have a new favorite soup!

  18. Elizabeth says

    Hi. Making the soup now. Is the reserved juice from both cans? I have almost a full 28oz can of juice left.

  19. Stephanie says

    I have been thinking about this recipe non-stop! I better just go make some so I can start thinking about Christmas candy recipes!

  21. Molly says

    I’ve been on a hunt for the perfect tomato soup recipe, and this definitely looks like a candidate! Thanks for posting! 🙂

  24. yens says

    just tried this recipe today, so yum. id like to mention that i thought the recipe called for just caramelizing the tomato seeds. I figured later on that i had to caramelize the tomatoes too

  25. yens says

    I just tried his recipe – so yum! I will definitely be making this recipe again for the Christmas season. I thought the recipe called for just caramelizing the tomato seeds, it wasn’t till later I realized I probably should’ve caramelized the tomatoes too.

    Seriously though, VERY yum.

  26. yens says

    I’ve made this soup twice this week, I’ve got to say again this is an amazing recipe! Thank you very much for sharing.

  27. Jayanna says

    I made this a few weeks ago. I served half at the time and froze the other half. When I served the reheated portion recently it was just as good as the first time. This is a really delicious soup. Next time, I’ll make a double batch so I have more to freeze and serve quickly.

    • Megan says

      I made this tonight and have so much left (what was I thinking… it’s me, the hubster, and a 3 year old who only dips in her soup). How long did you freeze this for???

  28. ellis says

    Love your site! Thanks for sharing so many neat things with us.
    Nicolette, I have family living in Twin Falls, ID; brother taught at the University of Southern Idaho for years; I love that part of the country!
    I digress…..I’ve made so many neat things over the years. Your site has inspired me and, perhaps, in 2012 I will finally create one of my own.
    Thanks again,
    ellis

    • Shelley says

      Yay!! You will love it. You should be fine feeding seven. I would guess it makes servings for 6-8. Make sure to have some bread, or a side as a filler item. 🙂 Let me know what you think. 🙂

  32. Marcia says

    Fixed this for dinner tonight and my husband raved on and on about how good it was, he LOVED it!! This coming from a man who complains when I’ve fixed tomato soup and has asked me to never fix it for him again. Loved it so much I had to blog about how wonderful your recipe is. Thank you for a tremendously successful meal!! littlepinkrosequiltingandsewing.blogspot.com/2012/02/tomato-soup-so-good-youll-never-go-back

    Love your website and all the creative ideas and wonderful recipes!

  33. Camden says

    Just made this soup today and you were right! It is definitely time-consuming, but oh so worth it! Unlike many tomato soups, the flavor is so rich and the soup is really creamy and not too chunky. I loved the flavor the pesto and roasted red peppers added, as well as the cream from the half-and-half. The whole process took me probably an hour, but it was worth it!

    • Shelley says

      So glad you loved it. I agree,…it is worth it. The second time is always faster. 🙂

  35. Lauree Kramer says

    Making this for dinner tonight and it’s looking good. My question is do you add the pesto and half-and-half the last five minutes of simmering or after you take it off the stove?

    • Nicolette says

      You probably already figured it out, but yes, you do add the pesto and half in half after you remove the soup from the heat. It helps cool the soup down just a bit. Yum! This is my fav soup! With the first snowfall, I am so ready to make it!

      • Lauree Kramer says

        Never realized I had a response until now and was showing my sister the recipe. 🙂 I think I did wait but can’t remember for sure. It is absolutely the best tomato soup ever! It freezes wonderfully too. For my husband and I, it makes three meals worth. One meal right away and two to enjoy at a later time. I’ve been playing with other soups and found a wonderful baked potato soup and am working on a roasted broccoli right now and have a recipe for cauliflower to try later.

  36. Carly says

    This soup is amazing! And pretty easy to do!
    I have a giant pot of it in my fridge and no one to help me eat it…shucks 🙂
    Awesome reheated. Doesn’t really get any skin like regular tomato soup does.
    I waited all morning just to have this for lunch!
    Thanks!!!

  37. Lauree says

    This soup is so good! It comes out of the freezer just as good as it goes in and has made my ‘make in bulk’ list.

  38. Mandy says

    Sounds great…planning on making it tomorrow night! One question: how many servings does this recipe make. We are a family of 6.

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