• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Soups

    Published: Nov 18, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Homemade Tomato Soup

    I made some tomato soup to go with the tomato basil loaf I made for the tame the yeast theme. I followed Food Network’s Michael Chiarello's recipe. The recipe also had a video of the soup preparation but I ignored the video and just followed the written recipe.

    The written recipe asked to puree the soup mixture until smooth and I was not really happy with it. I prefer lighter soups to thick ones and this soup was very thick. The soup was so thick that Mr.U thought it was some sauce to go with the bread. It paired well with the bread though and decided to go with the recipe.

    Bowl of homemade tomato soup.

    The original recipe is very rich with ¾ cups of extra virgin olive oil, 2 tablespoons of butter and ½ cup of cream. The cream is optional though. I could not get myself to use so much fat/grease and cut back both on the oil and butter. It still was a little heavy. If one wishes they can cut down the fat further and cook a little longer until the vegetables are tender.

     Michael Chiarello's homemade tomato soup.

    Since I was disappointed with the texture of the soup, I saw the video and in it the chef specifically says not to puree the soup until smooth and to keep some chunks of veggies in it.

    On Sunday I ate lot of junk and wanted something light for dinner. I had some carrots and celery in the fridge made this soup again. This time I kept chunks of veggies and soup was not very thick. I loved the semi thick soup with bites of veggies in it. Since the texture is so different from the first time I made it, I took the below picture.

    Yesterday it was rainy and gloomy all day with very little nature light. Lately, I am trying to taking some moody shots and yesterday's setting was perfect to try a moody shoot. I was going to post this recipe tomorrow but I was so anxious to get some feedback on this picture, so posting it today itself 🙂

    Tomato Soup.

    Source: Food Network
    Total Time: 30 - 35 minutes
    Preparation: 15 minutes
    Cooking Time: 25 - 30 minutes
    Serves: 3

    Ingredients:

    • 1 (14.5 ounce) can chopped Tomatoes (I used can of diced tomatoes)
    • 4 - 5 tbsp. Olive Oil
    • ⅛ tsp. Black Pepper Powder (adjust to taste)
    • ¼ tsp. Salt (adjust to taste)
    • 1 stalk Celery, diced (I used only tender part and was approx. ⅓ cups after dicing)
    • 1 small Carrot, diced (approx. ¼ cup after dicing)
    • 1 small – medium sized Yellow Onion, chopped (approx. ⅔ – ¾ cups after chopping)
    • 2 – 3 Cloves Garlic minced or chopped (I used 3 as I like garlic, about 1 tbsp. when chopped)
    • 1 ½ cups Water (can use chicken stock)
    • 1 mini Chicken Bouillon cube (if using stock instead of water, leave out the cube of bouillon)
    • 1 Bay Leaf
    • 2 tbsp. Butter (I left it out)
    • ¼ cup chopped Fresh Basil Leaves, chopped
    • ½ cup Heavy Cream (opt. I used fat free milk)

    Preparation:

    • Preheat the oven to 450F.
    • Strain the tomatoes and reserve the juices. Spread the tomatoes on a baking sheet, season with pepper, salt and drizzle about 2 tbsp. of oil and roast in the oven until tomatoes are caramelized. This would take about 15 – 18 minutes.
    • While the tomatoes are roasting, cut the vegetables and keep aside.
    • Take a sauce pan, heat 2 – 3 tbsp. oil and sauté onions, carrots, celery and garlic until soft, about 8 minutes.
    • Add roasted tomatoes, reserved tomato juice, chicken broth or 1 ½ cups water + chicken bouillon, bay leaf and bring to a boil. If using butter, add it now. Simmer until vegetables are tender, about 15 – 20 minutes.
    • Add basil and turn off the heat. Add cream or milk if using. Using a hand immersion blender, puree the soup. Do not puree until smooth as I did. If using a blender as I did, let the soup cool a little, added milk and pureed it in the blender. I would recommend not pureeing it until smooth. When I made the soup again couple of days ago, I pulse it for 2-3 seconds. The soup was not as thick as the first time and also there were chunks of vegetables. I liked the texture and taste of the soup second time.

    This day in 2008: Chana Dal Khichdi
    This day in 2013: Ham Mushroom Cheese Puffs

    Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page

    More Soups

    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Bowl of Instant Pot veg cannelini bean soup
      Vegetable Cannellini Bean Soup, Instant Pot Recipe
    • Lamb taco soup in a white bowl placed on a white plate.
      Easy Lamb Taco Soup, Comfort Food
    • A bowl of tamatao chaaru
      Tamata Chaaru ~ Tomato Rasam Recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Chef Mireille says

      December 03, 2014 at 11:42 pm

      I am sure this soup would have complemented the bread well

      Reply
    2. Sindhiya says

      November 24, 2014 at 6:46 am

      Tempting clicks for the beautiful comfort food!

      Reply
    3. Pavani says

      November 23, 2014 at 11:03 pm

      Such a yummy looking tomato soup. I'm loving your moody shots 🙂

      Reply
    4. Harini says

      November 22, 2014 at 9:55 pm

      Lovely soup and the moody picture!

      Reply
    5. snehadatar says

      November 21, 2014 at 6:01 am

      A warm and comforting soup.

      Reply
    6. Vaishali Sabnani says

      November 20, 2014 at 7:46 pm

      This is the only add soup that I enjoy..and your bowl looks so warm and comforting perfectly paired with the loaf.

      Reply
    7. themadscientistskitchen says

      November 20, 2014 at 9:17 am

      This is a delicious soup Usha. I love the texture and the contents. I love it.

      Reply
    8. Priya says

      November 19, 2014 at 2:20 pm

      Such a beautiful soup to have without any fuss, inviting bowl.

      Reply
    9. Srivalli says

      November 19, 2014 at 2:11 am

      The soup looks comforting Usha..I love your last picture...very classic and with all moods agreed..:)

      Reply
    10. manjulabharathkumar says

      November 18, 2014 at 10:04 pm

      wow perfect for the chilly weather , I wud love to sip it up all now 🙂 Love the second click ,moody pic for a warm soup fantastic 🙂

      Reply
    11. Jayanthi says

      November 18, 2014 at 2:59 pm

      Perfect comforting food for the winter weather. Looks delicious.

      Reply
    12. srividhya says

      November 18, 2014 at 2:40 pm

      Great soup. Great pictures

      Reply
    13. Sowmya says

      November 18, 2014 at 11:08 am

      delicious clicks!! such a warm and comforting soup..

      Reply
    14. Sarita says

      November 18, 2014 at 10:34 am

      Soup looks delicious! Great pics, specially the dark background..

      Reply
    15. Varada says

      November 18, 2014 at 7:59 am

      Soup looks good paired with that delicious bread. Perfect for this cold fall weather. The moody picture came out great.

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen