Tomato Soup, Two Kinds!

We hosted prayer meeting at our house this week and it is our custom to share a meal and fellowship after praying together. The host family provides the main course and the rest of the group fills out the meal with side dishes and dessert. I made tomato soup and grilled cheese sandwiches. Because some people like milk-based tomato soup and others prefer water-based, I made two kinds. I think both turned out rather well so I am sharing the recipes.


Here's the milk-based tomato soup which Andy really loved.

2 (14 oz.) cans diced tomatoes
1 (14 oz.) can tomato sauce
3 tablespoons olive oil, divided
salt and pepper
2 carrots, sliced thin or diced
1 sweet onion, diced
5 garlic cloves, peeled and sliced in half
1 (14 oz.) can chicken broth
1 bay leaf
4 tablespoons butter, divided
2 pinches crushed red pepper flakes
1 tablespoon dried basil
3/4 cup heavy cream

Preheat oven to 450 degrees. Strain diced tomatoes, reserving the juice. Spread on a baking sheet. Add to the tomatoes, the carrots, garlic and salt and pepper to taste. Drizzle with 1 1/2 tablespoons olive oil. Stir well and roast in the oven for about 30 minutes.

While tomato mixture is roasting, heat remaining olive oil and butter in stock pot. Saute onions on medium heat for about 10 minutes or until beginning to lightly brown. Set aside.

When tomatoes are ready, add to onions. Add reserved juice, tomato sauce, chicken broth, bay leaf, butter and red pepper flakes. Simmer for 20 minutes on low. Let cool and remove bay leaf.

Blend in blender to desired consistency. We like it a bit chunky. Return to stockpot (or put in slow cooker), add cream and basil and heat on low until cream is incorporated.


Kim was one of the water-based tomato soup fans.

1 large onion, sliced
1 tablespoon butter or olive oil
1 (28 oz.) can whole tomatoes
3/4 cup dried tomatoes
1/2 of 6 oz. can tomato paste
1 (14 oz.) can chicken broth
1/2 c. sliced celery
1 tablespoon parsley
2-3 teaspoons lime juice
sour cream

In dutch oven, cook onions in butter, covered, over medium low heat for 10 minutes or till tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, celery and parsley. Bring to boiling and reduce heat. Simmer, covered, for 20 minutes and cool.

Meanwhile, in microwave safe bowl, cover remaining dried tomatoes with water. Microwave on high for one minute. Cool. Drain. Snip into pieces and set aside.

In blender, blend half of the soup at a time until smooth. Return to dutch oven (or slow cooker), add lime juice and heat. Top with sour cream and dried snipped tomatoes.


Me? I liked both soups (the recipes for which I doubled) and, at the end of the evening, I dumped them together into one container keeping out a bit for leftovers and freezing the rest. I love having something in the freezer for a busy day when I am just too tired to cook at the end of it.