top of page


Hello there, pals.


Wow, we are almost there.

How fun has this been?!

Today I'm coming at you with one of the homemade versions of tomato soup that I like to enjoy.

Growing up in my household, tomato soup was a STAPLE.

& honestly something we all enjoyed so flippin' much.

But, it was always Cambpell's. & mom would add milk to it. 🤭  

& you had to serve it with peanut butter on a piece of wonder bread folded over and dipped in the soup.


Ha. Oh the memories.

I would try it for old time sake, but sure I would not be impressed anymore.

But the memory rush would be worth it.

Anyway, tomato soup is still a staple in my home. (& so easy to make.)

I thoroughly enjoy it. So I had to put one of my recipes in soup week.


I'm sure you know what a caprese salad is, but if not..

It is fresh sliced tomatoes and mozzarella sandwiched with fresh basil, a sprinkle of salt and a drizzle of olive oil and balsamic glaze.

I do not enjoy raw tomatoes (I try so hard, but I just can't get a palette for it) so this soup is like a cheat for me because I love the flavor of tomato. Just not a raw one.

But the flavor profile of a caprese salad can not be beat, so I make soup.


  • Dutch oven

  • Ladle

  • Sharp knife - I love zwilling

  • Cutting board

  • Bowl for scraps

  • Garlic press - find my favorite one here

  • Immersion blender (or regular blender)


  • Extra virgin olive oil

  • Shallots - I like to use rather large ones

  • Garlic

  • Sun dried tomatoes - Mezzetta makes some of my favorites

  • Whole tomatoes - the best are canned from your garden, but if you don't have that my favorite are San Marzano tomatoes.

  • Basil - simply organics, the bulk section of natural grocers or thrive market are my go to

  • Thyme - simply organics, the bulk section of natural grocers or thrive market are my go to

  • Vegetable broth - I love pacific brand

  • Mozzarella pearls or ciliegine

  • Salt

  • Pepper

  • Balsamic glaze or vingegar

This recipe comes together so quickly and with minimal effort.

The only thing you have to do to prep this soup is slice and dice your garlic, shallot and sun dried tomatoes.

Now let's get to cookin'!

In a dutch oven over medium heat, sauté your shallot and sun dried tomatoes until translucent. (about 5-8 minutes.) Add your garlic and sauté for an additional 30 seconds.

To the pot, add your basil, thyme, tomatoes, broth and a bay leaf.

Bring the pot to a boil, reduce the heat, cover and simmer for 15-20 minutes.

Using an immersion blender, blend the soup to the consistency you desire. (you can also ladle it to a blender if you wish and blend that way.)

Add more broth if you want to thin it out.

Simmer for an addition 5 -10 minutes.

Serve and top with mozzarella, basil and balsamic. Salt and pepper to taste.

You have to serve this soup with a grilled cheese or a peanut butter sandwich.



Download PDF • 876KB


  • 1 tablespoon extra virgin olive oil

  • 2 large shallots, diced

  • 6 cloves garlic, minced

  • 6-8 whole sun dried tomatoes (or 1/3 cup julienned)

  • 1 (28oz) can whole tomatoes (San Marzano) or one quart canned garden tomatoes

  • 1/2 teaspoon basil

  • 1/2 teaspoon thyme

  • 3-4 cups vegetable broth, water will work too

  • Mozzarella pearls or ciliegine, for topping

  • Salt & pepper to taste

  • Balsamic glaze or vingegar, for topping


  1. Slice and dice your shallot, garlic and sun dried tomatoes. Add your shallot and sun dried tomatoes to some heated evoo in a dutch oven and sauté for 5 minutes until soft. Add garlic and sauté for 30 seconds.

  2. To the same pot, add basil, thyme, tomatoes, broth and a bay leaf. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes.

  3. Using an immersion blender, blend the soup to desired consistency. If it is too thick for you liking, add more vegetable broth or water. Simmer for an additional 5-10 minutes.

  4. Top with mozzarella, fresh basil and a drizzle of balsamic glaze. Enjoy!


  • If you don't have an immersion blender add to a blender and blend until smooth. Add back to pot.

  • I like a chunky tomato soup. Feels a bit heartier to me so I usually only use 3 cups of broth.

  • Love to serve this with a grilled cheese or my personal favorite, a peanut butter sandwich.

  • Putting your "plated' bowls on a roasting sheet and in the broiler for 5 minutes to melt the cheese would be superior!

I hope you enjoy this recipe, friends.

This soup could not get an easier to make.

Simple, full of flavor and quick to the dinner table. Just the way I like it.

As always, feel free to reach out.

Give this post a like, comment or share. (It really helps me out.)

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)

Have a great day!


Kirsten ☀️

18 views0 comments

Recent Posts

See All


bottom of page