Homemade Tomato Soup

Here's a recipe that will take you back to your childhood... homemade tomato soup! 🍅🍅🍅 


2 Tbsp. Olive Tree Blend Olive Oil
1 large yellow onion, roughly diced
1 stalk celery, diced
1 medium carrot, diced
2 cloves garlic, chopped
2 bay leaves
1 – 28 oz can Whole Tomatoes with juices (San Marzano’s if possible)
1 – 28 oz can Crushed Tomatoes with juices (San Marzano’s if possible)
20 fresh basil leaves, torn
4 cups sodium free chicken stock
1/4 cup whole milk
1/4 cup heavy cream (or half and half)
Kosher salt/fresh ground pepper to taste
Fresh basil leaves and fresh chives for garnish
Olive Tree Basil Olive Oil for drizzling

Saute onion, celery, carrot in olive oil in a stock pot at medium heat till onions are translucent – about 8 minutes –
Then add garlic and bay leaves and saute for 2 more minutes.
Add both cans of tomatoes and chicken stock, basil leaves and salt and pepper and bring to a boil.
Then reduce heat to just above a rolling simmer, cover with lid slightly open and cook for 40 minutes.
Remove bay leaves.
Let it cool slightly.
Puree with an immersion blender (you can use a blender or food processor but it may not be as smooth)
Correct seasonings.
Add milk and cream, stir by hand till fully combined and bring back to temperature.
Serve hot topped with a few ribbons of julienned basil leaves and chopped chives.
Finish with drizzles of Olive Tree Basil Olive Oil

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