homemade chunky tomato soup

by Barb on September 19, 2011

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Chunky Tomato Soup
I had a very busy weekend out of the house, attending 2 workshops, amongst other activities. This morning I was in the mood to spend some time in the kitchen cooking. Having a craving for soup, I decided to make an old favorite, Martha Stewart’s Tuscan Tomato Soup from her Entertainingbook. 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.

Homemade Chunky Tomato Soup

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

Method

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.

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.

 

Because I love meeting new people and sharing, this post is linked to:

Monday Mania, Homestead Barn Hop, Tasty Tuesday, Tuesday Night Supper Club, Hearth and Soul Blog Hop, Feature Yourself Friday, Fresh Bites Friday, Soup Recipes at Real: The Kitchen and Beyond, Busy Monday, Inspire Me Monday, Masterpiece Monday, Recipe Sharing Mondays, Nomday, Teach Me Tuesday, The Scoop, Tweak It Tuesday, The Inspiration Board, Totally Tasty Tuesday, Tasty Tuesday

Meet Barb

Barb Hoyer has written 3644 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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Comments on this entry are closed.

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

babhoyersh September 21, 2011 at 8:50 am

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

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.

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

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}

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

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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