Thursday, January 17, 2019

Tomato Soup

Luke is a BIG fan of tomato soup and so a couple of weekends ago I decided to try out  this recipe for him.  I liked that it had pasta in it in the hopes that it might fill him up a bit more than a regular creamy tomato soup because OH MY WORD can this boy eat right now.

Here's what you'll need...

- 3 tablespoons olive oil
- 3 cups yellow onion, chopped (it was one REALLY large onion)
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- salt and pepper
- 1/2 cup orzo
- 1/2 cup heavy cream 

Here's what you'll do...

1) In a large pot (I use this dutch oven), heat the olive oil over medium heat and then add in the onions and cook for about 15 minutes, stirring on occasion until they're golden brown.  Add in the garlic and cook for a couple more minutes.  Stir in the chicken broth, tomatoes and season with about 1 tablespoon of salt and 1 teaspoon pepper.  Bring the soup to a boil, lower the heat and let it simmer for 15 minutes.

2) While the soup is simmering, bring a small pot of water to a boil and add in the orzo.  Cook the pasta for 7 minutes (don't worry if it's a little bit underdone - it'll continue to cook in the soup).  Drain the orzo and add it into the soup.  Stir in the cream, return it to a simmer and cook it for about 10 more minutes.

This soup was creamy and rich without being TOO rich and it had great flavor.  That said - Luke wasn't a fan of allllll the onion (as far as texture, not flavor) but I think that if I had an immersion blender to kind of blend it all up it would be a better texture for him.  We all ate it with grilled cheese though and loved it - I'll make it again for sure!

A few people sent me the copycat LaMadeline tomato soup recipe and that's next up on my list to try but if you have a favorite soup recipe (tomato or otherwise!) I'd love it if you'd send it to me or leave a link in the comments.

Happy Thursday, friends!!!


  1. We love tomato soup at our house too!

  2. I can this version every year, but you could cut the recipe down for a meal :)

  3. This looks delicious! I love the addition of orzo to make it a bit more hardy.
    My favorite tomato soup recipe is Joanna Gaines tomato basil soup
    I make soup or chili at least once a week!
    Favorites are: chicken ( or turkey) noodle, potato, broccoli cheese, zuppa Toscana, & tortilla

  4. Ha! My first thought was "Wonder what he thought of all that onion." :) I think an immersion blender would take care of that for sure. We love tomato soup & grilled cheese so I'll be trying this soon! I've loved all your recipes that I've tried so far. Thanks for sharing!

  5. Love this soup! One of our favorites!! The croutons,especially when made with bakery white bread,or ciabatta makes the dish!!

  6. Yes, get yourself an immersion blender! They are great for soups;).

  7. Using an immersion blender on soup is a GREAT way to get your kids to eat more veggies!!! We do celery, carrots, fennel, etc. and just blend it in the broth before adding noodles, chicken, etc.

  8. Grilled Cheese and tomato soup was a family favorite growing up in my house full of picky eaters. We always went the Campbells route as kids but now that we are all grown up and out on our own we decided it was time to step up the tomato soup game. This recipe is SO YUMMY! The adults don't care about the chunks but we for sure bust out the immersion blender when the kids are eating it.
    Tomato Soup
    2 tablespoons butter
    1 small onion, finely chopped
    1 1/2 teaspoons oregano
    4 garlic cloves, minced
    1 pinch crushed red pepper flakes, or to taste
    2 tablespoons flour
    1 cup milk
    28 ounces crushed tomatoes
    3 cups tomato juice, divided use
    4 teaspoons sugar
    1 1/2 teaspoons seasoning salt
    black pepper, to taste

    Melt the butter over medium-high heat in a large saucepan.
    Add in onion and dried oregano; saute until softened (about 3 minutes).
    Add in garlic and red pepper flakes; cook stirring for 2 minutes.
    Add in flour and stir for 1 minute.
    Slowly add in the milk, tomatoes, and 2 cups of tomato juice, whisking constantly to remove any lumps.
    Bring to a boil stirring frequently until bubbly and thickened, then season with sugar, seasoning salt and pepper (the mixture will be quite thick).
    Reduce heat to low, add remaining 1 cup of tomato juice and simmer uncovered for 45 minutes to 1 hour.
    If the soup is still too thick for your liking, you can add in more tomato juice.
    Serve topped with Parmesan cheese and croutons, if desired.

  9. I make a similar soup but use coconut milk (lactose intolerant). I pour everything in my blender for about a minute to pulverize my onion.

  10. The tomato soup in Chrissy Teigen's latest cookbook is TO DIE. My husband sounds like Luke and would eat tomato soup all day every day if I supplied it. I'll be posting the recipe on my blog next week (, but until then I wanted to give you the heads up to check it out! I have the cookbook but was also able to find the recipe online.

  11. I make mine in the Vitamix - everything is smooth and hot when you are done.

  12. My suggestion is quite lazy, but fast and easy!! Buy a few jars of Nordstrom’s tomato basil soup sold in most of their cafes. You add heavy cream to it. It’s delicous!

  13. The copycat LaMadeline recipe is definitely the way to go! You'll need an immersion blender for sure though. Walmart has a cheap one that I use and like!

  14. i made this over the weekend to prepare for a snow storm. i thought it was delicious. Great, easy flavors. I cut back on the onion and put what i did use in my food processor because i'm not a huge fan either, but loved the way it turned out. Thanks for posting easy recipes.

  15. I made this last night and the flavor was amazing!! I don't know if it was because I used iodized salt instead of salt crystals, but it was SUPER salty! The next time I make it I will cut back on the salt #woops Thanks for the recipe!


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