Gourmet Veggie Mama

20-Minute Homemade Tomato Soup

The days of soup-and-grilled cheese lunches are fading fast, with temps breaking into the 90s here in Austin (already — ugh!), but we may just have a few rainy days left in April. Last week, we had a few gray, chilly-ish days, and grilled cheese and tomato soup was just what the doctor ordered. However, we didn’t have any canned tomato soup on hand, so I decided to improvise. And you know what? I’m probably never going to bother to buy canned tomato soup again. This was creamy, delicious and almost as easy as the canned kind.

20-Minute Homemade Tomato Soup ~ Gourmet Veggie Mama

Sure, you could just open a can, but this is so much better and it only takes a few minutes more. This soup also freezes well, so next time we have a rainy day, all I’ll have to do is thaw it out. Golden.

Try it on your next rainy day!

5.0 from 1 reviews
20-Minute Homemade Tomato Soup
Author: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 28-oz can fire-roasted tomatoes
  • 4 cups vegetable stock
  • 1 cup cream
  • parmesan rind (if available)
  • ½ tsp herbes de provence
Instructions
  1. Combine the tomatoes and stock in a large saucepan and bring to a boil.
  2. Stir in the cream and toss in the parmesan rind (if using) and the herbes de provence, lower the heat and simmer for 15 minutes.
  3. Remove from the heat, remove the rind, and blend using an immersion blender (or cool slightly and blend in a conventional blender).
  4. Add salt and pepper to taste. Serve warm with a grilled cheese, and enjoy!

 

 

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11 Thoughts on “20-Minute Homemade Tomato Soup

  1. That looks like a tomato soup I’d actually eat, too! Bonus!
    Jester Queen recently posted..Guest Post: The Color of HopeMy Profile

  2. Thank you so much. This just worked great for lunch after a swim, I came home and hubby was hungry, saw your GVM post – made it, loved it. Yummy, happy tummy. 🙂

  3. Parmesan rinds are a great secret, aren’t they? I only just started using them and I have loved the addition.

  4. I love using parmesan rinds! This soup looks marvelous. Tomato is one of my favorites.
    Jen @ Savory Simple recently posted..Challah Grilled Cheese with Onion Confit and Balsamic GlazeMy Profile

  5. Mmm that looks so good! I love creamy tomato basil soup, i’ll definitely have to try this and put a little basil in there 🙂 I’ve never used parmesan rinds before but it sounds amazing.
    Sarah recently posted..Quacks 43rd Street BakeryMy Profile

  6. I’ve got slow-roasted tomatoes, they’ll sub. And a parm rind, and the herbs de, and half and half for my tea–looks like I’m all set. Thanks, Lauren!
    kirsten@FarmFreshFeasts.com recently posted..Double Chocolate Cherry Oatmeal CookiesMy Profile

  7. Making this tomorrow!! Can’t wait, yum!
    Ali recently posted..currently v.8My Profile

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