Quick Eats: Homemade Tomato Soup

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In case you haven’t heard by now, the Northeast, specifically Massachusetts, is due to get slammed with what is expected to be a record-breaking winter storm/blizzard in less than 24 hours. The estimate of snowfall amounts vary, but the last report, at least the last one that I’ve heard, says we could get more than three feet of snow over the course of tomorrow through Saturday afternoon.

Massachusetts has essentially come to a screeching halt in preparation for the worst, with state-wide school closures and public transit shutting down early. My office is closed tomorrow, and drivers have been ordered off the roads by noon- roughly the time the brunt of the storm is anticipated to hit.

I’ve got plenty of candles, blankets, DVDs, and laptop battery to get me through any potential power outages, so braving the mass hysteria at the markets today was (thankfully) not necessary, but all this talk of snow and ice and cold had me wanting to make something warm and comforting for dinner tonight- and there’s nothing more warm and comforting than homemade tomato soup.

 If you’ve got an hour, this recipe is so easy, and the result is, to me, a lot better than just heating up a can of Campbell’s Tomato Soup in the microwave for three minutes.


* 1 Vidalia onion (“sweet” onion.)

* 2 Cans of whole tomatoes (I use Hunt’s brand.)

* 1/2 Quart of chicken stock.

* 8-10 Fresh basil leaves.

* 1/2 Quart of light cream.

* Sour Cream.



1. After slicing up the vidalia onion, pour all of your ingredients, EXCEPT the light cream & the sour cream (you use that near the end) into a 5 quart pot.

2. Bring the ingredients to a boil, and then let simmer for 1/2 hour. Stir occasionally.

3. Using a immersion hand blender, puree the ingredients inside the pot until thick in texture. *Be mindful to turn the blender off before you lift it out of your soup. Take my word for it- if you don’t- it goes everywhere.*

4. Add the 1/2 quart of light cream. Puree a little more with the immersion hand blender to mix the cream in thoroughly.

5. Simmer mixture for another 1/2 hour. Stir occasionally.

6. Pour, or spoon soup into small bowls or serving saucers. Garnish with a dollop of sour cream, a basil leaf, and any desired amount of salt and/or pepper.

7. Wrap yourself in fleece blanket, and enjoy!


I love preparing the soup with the ingredients above because when it’s done, it doesn’t taste like you’re just eating bland liquefied tomatoes. It has a really nice, warm, full flavor to it. Perfect for apocalyptic snowy days.

To all my friends reading this in Massachusetts- stay off the roads, stay bundled up, and stay safe. I’ll see you all when the storm is over and after I tunnel my way out my front door.

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