Whenever the garden is bursting with plants, I always have a plethora of tomatoes to work with. Nothing beats garden tomatoes. The taste of garden-fresh versus store-bought is no contest. And then, rain or shine, I begin dreaming of tomato soup.

I’m going to show you a step-by-step process on how to quickly and easily turn your fresh (or canned) tomatoes into a delicious soup. One you can enjoy in the summer months. Or on those chilly evenings in the colder months. This soup takes minimal effort, and it’s quick. I love enjoying this with a mozzarella/cheddar grilled cheese to dip with!

Easy Tomato Soup

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 5

Course: Main Course, Side Dish, Soup

Ingredients Equipment Method

Ingredients

  

• 1 tbsp Olive Oil
• 1/2 Sweet Onion
• 4 cloves Garlic
• 8 Large Tomatoes (or 4 14.5-ounce cans of diced tomatoes)
• 1 tsp Salt Add to taste
• 2 tsp Basil (Or 2 sprigs if using fresh)
• 1 tsp Parsley
• 1 tsp Garlic Powder
• 1/4 tsp Thyme (Lemon Thyme is even better)
• 1/2 cup Heavy Cream
• 1/4 cup Shredded Mozzarella Cheese
• 2 tbsp Shredded Parmesan Cheese

Equipment

• 1 Emulsifier

Method

 

1. Add olive oil to a pot and set the temperature to low to medium heat.
2. Chop your onions and add them to the pot. Allow those to cook for 5 minutes while you chop your garlic and tomatoes.
3. Add your garlic and allow that to cook for another two minutes.
4. Add your tomatoes, and then add your seasonings to your pot. Mix and allow those to cook for 20-25 minutes while stirring every 5 minutes approximately.
5. Blend everything with your emulsifier. Then allow to cook for another 15-20 minutes.
6. Turn down the heat to low. (About a 2/10). Then add your heavy cream. Mix and allow this to cook for 4 minutes.
7. Add your shredded mozzarella and parmesan and allow that to cook for another 3 minutes while stirring. Then remove from heat, allow to cool, and enjoy!