The Best Tomato Soup

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This is definitely what I consider to be the most flavorful and silky smooth tomato soup recipe I have ever made.

Be advised, I have only ever made one version of tomato soup.

Just sayin.


This is how my kids like it.  With a small side of the soup to dip their grilled cheese sandwhich in.  They like medium cheddar cheese… but every now and I then I will get crazy and give them sharp cheddar.



And sometimes I dont make them take a bath at night.

We are really quite adventurous around here.



And here is how *I* like it.  Big huge bowl of soup with tiny grilled cheese bites around it… I prefer meunster cheese.  And sometimes I will add a bit of Gruyere cheese.

Ok, that was one time.  When we got it for a gift.  That stuff is like $20 a pound!

I posted this recipe on my blog once before,  but have since simplified it because I thrive on simplicity.

(actually, I just stumbled upon this recipe again over at Cook’s Illustrated!  They had a wonderful suggestion of adding 2 tablespoons of brandy when you add the broth… yum!  Just dont give the kids any!!!)


The Best Tomato Soup


  • 4 tablespoons of olive oil
  • 1 medium onion (about 1 cup) - chopped
  • 2 cloves of garlic (about 2 teaspoons) - minced or crushed
  • 2 cans of whole tomatoes packed in juice (I used two quart jars of whole canned tomatoes from our garden)
  • 1 tablespoon of brown sugar
  • 3 slices of large sandwich bread (crusts removed and cut into 1-inch pieces)
  • 2 cups of chicken stock


  1. Heat 2 tablespoons oil in large pot over medium-high heat until it is shimmering
  2. Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.
  3. Stir in the tomatoes and their juice. Using potato masher, mash until no pieces bigger than two inches remain.
  4. Stir in brown sugar and bread; bring soup to a boil, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Reduce heat to medium.
  5. Transfer half of soup to blender.
  6. Add one tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil.
  7. Return the soup to the pot and add two cups of chicken broth. (or add enough to reach desired consistency)
  8. Season to taste with salt and pepper.



Any leftovers I just put right back into the jar I got the tomatoes out of.

I just love this soup because I can use all natural ingredients and the tomatoes from that we canned from our garden.  The kids love it and I feel good feeding it to them!

Its especially delicious when the temperature reaches a balmy high of 2 degrees.  (with the *feels like* temp. around -15 degrees)

Comfort food at its finest!




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  1. Amy K says

    Thanks for the recipe. I’m definitely going to try it.
    This family loves tomato soup & grilled cheese. And, we can relate to those lovely high temps of 2 degrees/lows -20 here as well.

  2. says

    I found your blog through the idea room and I LOVE it! I am now a new follower. I do have to say those rainbow pancakes are to DIE for- and I know all the colors are probably terrible for you, but endulging in some fun every once in a while is A-OK in my book 😉 I’m going to make this for Valentine’s Day, I think. :)
    Oh- and the candyland cake- SO cute! I did a rainbow cake for my daughter’s first birthday (Yo Gabba Gabba) and it was SO STINKIN CUTE! I just never thought of doing pancakes!!! Thanks for the idea :)
    Semalee @ Nailing Jello to a Tree

  3. ElizaBeth says

    😀 I was think of you and your tomato soup when we were eating some the other day, before I’d even read this.

  4. says

    I made this yesterday it is O-SO-GOOD!!!!! and now I have this huge container of soup in my fridge that I’m sure will be gone by the weekend, especially since I have some wheat penne pasta in the house! =o) Thanks again, as always!

  5. Tami says

    I make this all the time ever since I wanted tomato soup and did not have the can stuff in the refrigerator. Except I add milk instead if broth to make cream of tomato and just add some boullion. I also use an immersion blender. A must for this. Less clean up