Real Recipes From Real Home Cooks ®

italian tomato soup

Recipe by
Dawn Bruestle
Fairfield, OH

This is my "go to" recipe for using up tomatoes from the garden in a quick and easy way. It's so delicious and makes my kitchen smell like a real Italian kitchen! If I have a lot of tomatoes, I sometimes will whip up a double batch and freeze the basic soup (without the milk added) for a future use. Our family loves this with grilled cheese sandwiches!

yield 6 -8
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For italian tomato soup

  • 6 lg
    tomatoes, coarsely chopped and seeded
  • 1 lg
    onion, chopped
  • 2 stalk
    celery, chopped
  • 2 c
    chicken broth
  • 1/2 tsp
    basil, dried
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • milk (if desired)

How To Make italian tomato soup

  • 1
    Combine all ingredients in a large saucepan and simmer, uncovered, for40 minutes. Stir occasionally.
  • 2
    Remove soup from pot and blend in either a blender or food processor until liquified.
  • 3
    Soup may be re-warmed and served immediately as is, or add milk (you decide how much!) to make a creamier soup and/or stretch your servings. This soup is also delicious served chilled.
  • 4
    *If planning to freeze, do not add the milk. It freezes better "plain"; when you thaw and reheat the soup for serving, you can then add the milk.
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