Homemade Tomato Soup Recipe

Total Time
Prep 10 mins
Cook 40 mins

Courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: TV Dinner Redux

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
  4. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
  5. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
  6. Simmer until vegetables are very tender, about 15 to 20 minutes.
  7. Add basil and cream, if using.
  8. Puree with a hand held immersion blender until smooth.


Most Helpful

This was great! I made a few additions, like I used 2 cups of chicken broth instead of one, and I added about 1 cup of tomato sauce. I used half and half instead of the cream. I chopped the vegetables in my food processor and then whizzed it again in there before I added the half and half. I'll be making this again. One thing I did wrong was that I only used about 1/8 cup of olive oil on the tomatoes, some of them came out burnt instead of caramelized. Next time I'll use the 1/4 cup oil to prevent that.

Zanni October 19, 2007

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