Everybody loves tomato soup! It is a feel good food you can’t deny!

I’ve made this recipe several times and it always calls for an encore performance! This soup is good for lunch or dinner and can be dressed up or down to fit your situation.

These common ingredients can be found in any market. Make sure you get a good variety of tomatoes for your soup. You can also add more herbs, but make sure they are fresh!

First, preheat oven to 400 degrees. In a large soup pot, heat olive oil on med high heat. Quarter your tomatoes and onion, smash your garlic, and add them to the pot. Cook and stir until veggies start to break down and get tender. Then add your fresh herbs, more olive oil, salt and pepper. Cook your veggie mixture until it starts to get bubbly.

When your veggie mixture starts to get bubbly, pour it into a casserole dish and put in the oven for 20 minutes.

Take your veggie mixture out of the oven and pour it back into your pot. Pour in your veggie broth and add your bay leaf. Let simmer on the stove for 15-20 minutes. Then, in batches, blend until smooth. Once your soup is blended you can add some butter and cream to the whole pot or to each individual bowl. Serve this soup with a grilled cheese sandwich for an out of this world delicious lunch or dinner! Happy cooking!


Olive oil

Tomatoes (A variety like heirloom, Roma, cherry, beef, etc)

1 large onion

4-5 garlic cloves, smashed

FRESH basil (you can also add fresh thyme and oregano!)

Salt and fresh cracked pepper

1 qt. veggie broth

cream and butter (optional)