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Chunky Tomato Soup

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Half of this rich and creamy soup is pureed, leaving some delicious chunks of tomato.

Source: Everyday Food, March 2006
Total Time Prep Servings

Ingredients

Directions

Variations

On "Martha Stewart's Haunted House," this blood-red tomato soup is served with a drizzle of sour cream.

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Reviews

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How would you rate this recipe?
142
  • Alex Wongsim
    5 NOV, 2012
    I added V8 vegetable juice instead of water or chicken broth. Came out excellent with an easy touch of Italian cheese on top before serving it!
    Reply
  • Alvydas
    29 OCT, 2012
    OH, and of course I had to add garlic! That is a flavour I love. So I added 3 cloves of crushed garlic. I added them to the onion, butter and oil.
    Reply
  • Alvydas
    29 OCT, 2012
    This soup is perfect for a cold, rainy day. I used a can of diced tomatoes and a can of crushed tomatoes, because that's all I had on hand. Surprisingly, the consistency after the simmering process was perfect. I didn't even do any blending at all. I did have to add about a tablespoon of sugar to get rid of the acidity. Served it with some toast with melted cheddar on top and it is a total winner!
    Reply
  • KarissaNoel
    26 JAN, 2012
    I made this soup for my family, and it was delicious! I didn't have any thyme, so I substituted basil and it tasted great. I have a large family, so I actually doubled everything except for the canned tomatoes. We topped our soup with TJ's croutons and a dollop of sour cream. Definitely will be making this again!
    Reply
  • MS12337316
    10 NOV, 2011
    This soup is so much better than the canned stuff. I couldn't find the tomato with basil so I added three leaves from my basil plant. The changes were one chopped carrot and one bay leaf that I pulled out before using the submersible blender. There was enough to feed 5 adults and have some left over. I served this with french loaves.
    Reply

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