Homemade Tomato Soup

Nov 7th

My friends at work and I LOVE to talk about food. Ok, I’ll be honest I love to talk about food with anyone. Since I have a new love of cooking I love gathering recipes and learning as much as I can. (I am always in for people sending recipes!!) So with the nice cool weather we have been talking about tomato soup. Not too long long ago (well tonight) we made a big batch with grilled cheese and it was one of the best dinners I have had in a while. The perfect comfort food!!! Below is the recipe I used and it is fantastic!!! Enjoy!!!

Homemade Tomato Soup by Michael Chiarello


  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream, optional


Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.