Everyone needs a good chunky tomato soup recipe in their recipe box. While I love a smooth tomato soup perfect for dipping a grilled cheese sandwich, I also love to show off the individual vegetables in my soup. It’s fun to scoop each vegetable out one by one, or drop them on a chunk of homemade bread.
My favorite chunky tomato soup is a variation of the Tuscan Tomato Soup in Martha Stewart’s Entertaining. I prefer the sweeter taste of the cherry tomatoes in my soup. If you have tons of cherry tomatoes in your garden in the summer, freeze them and use them in this soup.
This soup is simple to make with most of the time spent chopping the veggies. If you have some chopped veggies already in the fridge or freezer, using them will save you some prep time.
- ¼ cup olive oil
- 4 T. of butter 4 carrots, peeled and chopped
- 4 stalks of celery, chopped 3 medium onions, chopped
- 3 quart bags of cherry tomatoes
- ½ cup finely chopped parsley
- salt & pepper to taste
- Melt the butter and heat the olive oil in a heavy-bottomed pot. Add the carrots, celery, and onion to the pot, and cook until softened, about 20 minutes. The butter and olive oil will keep the onion translucent.
- Add the tomatoes and parsley and cook for another 20 minutes or so. Season to taste and serve hot with a nice crusty loaf of bread.
The original tomato soup recipe calls for 3 quarts of regular tomatoes or 14 tomatoes, chopped and seeded. I like the smaller size of the cherries along with their sweeter flavor.
Martha finely chops her vegetables for this recipe; I prefer mine chunky style.
To vary the soup, add a small type of pasta like orzo or other veggies like finely chopped kale.
If you want a smooth soup, use an immersion blender to puree the soup in the pot.