Tomato Soup

READY IN: 30mins
Recipe by brquilter

This soup is sooo much better than the canned stuff! Years ago, I made this with fresh tomatoes for canning. I discovered I could make it up for lunch just using small amounts. I have changed the recipe by adding chicken stock and it makes the soup taste like it's cooked a long time.

Top Review by 55tbird

This was my first experiment with making homemade tomato soup. Good bye Campbells!!! I doubled the ingredients and used homegrown/frozen Roma tomatoes and a whole yellow pepper. I also used by immersion blender to make a smooth soup. I omitted the bay leaf and the sugar. I used fresh ground pepper and Lawrys seasoned salt. Everyone should try this soup.....better than any tomato soup I have ever tasted!!!!

Ingredients Nutrition


  1. Heat the olive oil over med heat, add onions, bell pepper and celery and saute until soft (7-10 minutes).
  2. Add tomatoes, sauce, chicken stock, bay leaf, salt & pepper and sugar.
  3. Bring to a boil, reduce heat and simmer 10 minutes.
  4. If soup is too thick, add water to correct consistency.
  5. Serve with favorite grilled cheese sandwiches!

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