How to Make Tomato Soup from Scratch | Easy and Delicious Homemade Recipe!

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is easier to store and spinach is a cost-effective alternative.

Roughly chop 1 large onion, 2 celery stalks, and 1 small carrot; transfer to a bowl.

Roast the vegetables with chicken bones for stock in a 425°F oven for 1 hour.

Peel and dice another large onion for the soup.

Dice 1 celery stalk and 1 carrot for the soup; transfer to a separate bowl.

In a large stock pot, transfer roasted bones and vegetables; add hot boiling water to deglaze the sheet pan.

Add 3 bay leaves, 10-15 peppercorns, 15 juniper berries, and 4 garlic cloves to the pot; top with 10 cups of cold water and season with salt.

Bring to a boil, reduce heat, and simmer for 1 hour; strain the stock and set aside.

In a pot, heat olive oil over medium-high heat; add diced onions and sear for 5 minutes.

Add diced carrots and celery; sear for an additional 3-4 minutes.

Glaze the pot with 1 cup of dry white wine; add roasted garlic and squeeze into the pot.

Add 56-6 oz of canned whole tomatoes and 2 cups of chicken stock; mix well.

Season with 1/4 teaspoon of crushed red pepper flakes and 2 sprigs of fresh basil; let simmer for 30 minutes.

Remove from heat and mash the tomatoes with a potato masher; blend until creamy with a hand blender.

Stir in 1/2 cup of heavy cream and 1/2 cup of grated parmesan; return to stove for a few minutes.

Prepare grilled cheese with sourdough bread, butter, and cheese; toast until golden brown.

Serve the tomato soup with fresh basil, parmesan, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens