Tomato Soup

Who doesn’t like homemade tomato soup?  More importantly who doesn’t like grilled cheese dipped into their homemade tomato soup?  For me, the thought of this helps my shoulders to fall from my ears and relax.  Ahh, comfort food. Nothing like this staple on a rainy day or simple weekend lunch.  I have tried a few recipes and to me, this is the one that hits the nostalgia and taste bud spots.  But, the best parts may be that it doesn’t take but a few moments to make, kids love it, and we usually have these staples in the house.


2 tablespoons butter

2 tablespoons olive oil

1 Vidalia onion chopped

2 large carrots peeled and chopped

2 -28 ounce whole tomato can 

2 teaspoons dried basil

1 teaspoon dried oregano

1/4 teaspoon cayenne

1 teaspoon kosher salt

1/2 teaspoon pepper


Sauté your onion and carrots in the olive oil and butter until translucent but not browned.  Add herbs and spices, mix, then add tomatoes with juices.  Bring to a simmer and cook for 15 minutes before puréeing either with an emersion blender or in a standing blender.  Be careful if using a blender, let it cool or the hot soup can explode on you and all over the kitchen.  It hurts and is a terrible mess, speaking from experience.  Reheat to your desired temperature if not eating right away.   This also freezes well.