Tomato Soup Recipe

20 Feb
Tomato Soup Recipe

In typical Kansas fashion the weather yesterday was full of fun surprises. When I got up it was in the low 60’s outside. Within the next two hours the temperature dropped 30 degrees. I was delighted that the Pork Loin with carrots and potatoes I put on the menu and pulled out of the freezer would be perfect for the cold temperatures.  The weather gave me an opportunity to create a perfectly wonderful vegetarian tomato soup recipe.

I had baked the peanut butter donuts for breakfast. The rest of the cold day could be spent doing things other than cooking.

Especially since the Pork Loin was a freezer to crock pot recipe that cooked all day without any help from me. That gave me an opportunity to spend some time with my mother. We watched a movie and had some snacks she had made. When I got home the house smelled incredible. The aroma made me so hungry. It was at that moment I realized that I had no idea what I was going to have for dinner. Here it was cold outside, the house smelled wonderful, and I was not going to eat the pork loin for dinner.

I have been using this pork loin recipe since 2013 and it is one that I made for Daughter Number One and SIL for Christmas.

I perused the pantry to see what I had that could be turned into a lovely dinner for myself. I had everything necessary to make a delightful tomato soup recipe complete with homemade croutons.

Tomato Soup

  • 2 tablespoons butter
  • ¼ red onion (finely chopped)
  • 1 clove garlic (minced)
  • 1 can diced tomatoes in juice
  • 1 tablespoon dried basil
  • 2 cups vegetable broth
  • ½ to 1 cup milk or ½ and ½
  • Salt and pepper to taste

Homemade Croutons

  • 4 slices bread
  • ½ tablespoon butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried basil
  • Cooking spray

Garnishes, if desired

  • Sour Cream
  • Parmesan Cheese
  • Crushed Red Pepper Flakes
  1. Preheat oven to 250 degrees.
  2. In a 2 quart saucepan melt butter over medium heat.
  3. Add onion and sauté until tender.
  4. In a food processor or blender purée tomatoes. Set aside
  5. Add minced garlic and cook for 2 minutes, stirring not to burn.
  6. Add tomatoes and basil and heat until just boiling.
  7. Reduce heat to low.
  8. Stir in broth.
  9. Simmer for 15-20 minutes.
  10. Remove from heat
  11. Stir in milk or ½ and ½ until blended.
  12. Serve with homemade croutons and desired garnishes.


  1. Cut bread slices into fourths.
  2. Coat a baking sheet with butter.
  3. Place bread pieces onto baking sheet.
  4. Sprinkle garlic powder, onion powder, and basil over bread.
  5. Spray lightly with cooking spray.
  6. Bake for 5-10 minutes until lightly browned. Turn and bake another 5 minutes until browned.
  7. Top soup with croutons.

Garnish as desired.

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Posted by on February 20, 2018 in Uncategorized



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