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  • Quick & Easy Tomato Soup

    2 votes
    Quick & Easy Tomato Soup
    Prep: 10 min Cook: 30 min Servings: 8
    by Bob Vincent
    126 recipes
    >
    This is a quick and easy tomato soup. It is rich and creamy. It works nice for a quick weeknight meal served with a sandwich or good bread and a salad. This recipe is adapted from one that appeared in Fine Cooking magazine several years ago. The recipe makes a fair amount and leftovers keep well refrigerated for a few days.

    Ingredients

    • 1 large onion, peeled and diced.
    • 3 stalks celery, diced
    • 1/2 large red bell pepper, diced
    • 3 clove garlic, pressed and creamed
    • 28 oz canned plum tomatoes, processed or blended until smooth.
    • 32 oz chicken stock
    • 3 oz tomato paste
    • 3 tbs cornstarch
    • 1 cup whole milk
    • 3 tbs olive oil
    • 1 1/2 tsp dried basil
    • Salt/garlic pepper to taste

    Directions

    1. Saute onion, celery and bell pepper in oil over medium heat until translucent. About 10 minutes.
    2. Add garlic and saute until fragrant. About 1 minute.
    3. Add plum tomatoes, chicken stock and tomato paste.
    4. Cover bring to a low simmer. Simmer for about 20 mintues until vegetables are soft and flavors meld.
    5. Remove the mixture from the heat and let the cool slighty. Blend in batches in a blender, processor or with an emulsion blender until very smooth.
    6. Mix corn starch and whole milk to combine.
    7. Bring soup mixture to a boil. Add the milk/cornstarch and return to boil to thicken. Stir constantly so cornstarch does not stick to pot.
    8. Taste for seasoning and adjust if necessary
    9. Soup is ready for service.

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