Chunky Tomato Soup Recipe

by Barb on September 19, 2011

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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.

Chunky Tomato Soup Recipe: A soul-satisfying tomato soup
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.

Chunky Tomato Soup Recipe

Ingredients

  • 1/4 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
  • 1/2 cup finely chopped parsley
  • salt & pepper to taste

Instructions

  1. 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.
  2. 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.
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Chopping Celery

Notes

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.

Meet Barb

Barb Hoyer has written 3826 posts.

After working in the fundraising world for over ten years, Barb is an avid runner, writer, photographer, parent volunteer, and lover of dictionaries and thesauruses. Wife to an engineer and mom to 5 kids, Barb lives in the suburbs of Philly. Her idea of relaxation is an afternoon on the couch with a stack of books.

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{ 7 comments… read them below or add one }

Green Bean September 20, 2011 at 11:13 am

Looks yummy! Something to do with all my frozen cherry tomatoes. :)
Green Bean recently posted..Joining the Dark Side

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babhoyersh September 21, 2011 at 8:50 am

And to think my dh was teasing me about freezing all those cherry tomatoes!

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Connie September 21, 2011 at 8:33 pm

Never heard of a recipe like this…sounds amazing…and something to do with all my cherry tomatoes.

Thanks for sharing your recipe.

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Swathi September 21, 2011 at 7:35 pm

First time I am seeing freezing the cherry tomatoes. This chunky soup looks delicious. thanks for sharing with Hearth and soul blog hop,
Swathi recently posted..Baked Vegetable cutlet or Baked Vegetable Patties

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christy September 26, 2011 at 4:12 pm

i just happen to have a basket full of tomatoes–the last from our garden. this looks like an amazing way to use them up! thank you for sharing with tuesday night supper club.
christy recently posted..cookbook review {the homesick texan-by lisa fain}

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Alea Milham September 26, 2011 at 6:18 pm

I was just wondering if I could freeze cherry tomatoes whole! Yah, I am glad I can. This soup sounds wonderful and I bet it is even better to be able to taste summer when there is snow on the ground! Thanks for sharing this recipe with the Hearth and Soul Hop.
Alea Milham recently posted..How to Tie-Bleach a T-Shirt

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babhoyersh September 27, 2011 at 6:11 am

Yes, and the frozen cherry tomatoes hold up pretty well if you use them in sauteed veggies.

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