Creamy Homemade Tomato Soup

I’ve been on a homemade soup kick these days … so easy to make and a great way to eat your veggies. But what’s truly fulfilling is plucking vegetables straight from your very own garden and whipping up a little magic to create a fresh, organic soup. But here in Illinois, the growing season is shorter than I’d like, which means there’s canning to do to preserve your jewels of the garden for enjoyment through the winter months.

I was craving some homemade tomato soup. Sorry Campbell’s …
but your “mmm mmm good” just isn’t as good as homemade.

Roma Tomatoes picked fresh from our garden back in August. We planted about 25 tomato plants in total.
Probably a few too many … but last year we didn’t have enough and that was a little tragic.

So this year’s surplus went into the canning jars, which was the first time in my life I’ve ever canned anything.
We bought supplies from WalMart and the whole process was easier than I thought it’d be.

Add a carrot or two to the pot for added flavor … these were also pulled from our veggie garden.
We planted a variety … I love the look of the red ones!

Back to the tomatoes, which looked like this when pulled from the jar. Sprinkled some extra virgin olive oil on them,
along with a bit of salt and pepper, and roasted them in the oven for a bit.

And before long … voila! A creamy tomato soup adorned with basil flakes and homemade croutons.
Hope you enjoy the recipe!

Creamy Homemade Tomato Soup

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 vegetable broth
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1 cup light cream

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet lined with parchment paper, season with salt and pepper to taste, and then drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile heat remaining olive oil over medium-low heat in a saucepan. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream. Puree with a hand held immersion blender until smooth.
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  1. Your soup looks yummy, we also like to make our own soups. My blogging partner daughter made beet soup recently and posted about it. Unfortunately we don’t grow our own veggies like you do. Will have to give your soup a try, Laura

  2. That looks so good right now…I’d love for you to share this recipe at my” Link & Greet” party over @CountryMommaCooks…Have a wonderful weekend!