Tomato Soup

Here’s a classic to add to your regular rotation…served, of course, with a gooey grilled cheese.


I’m sick.  I can’t remember the last time I had a cold this bad.  My throat is killing me, there’s a ringing in my ears… you get the idea.  I’ve spent most of the past 3 days in bed, and am extremely disappointed to have missed assisting a school event this weekend.  Not only was this supposed to be an interesting event (a cooking competition), but it was my first real chance to work with my Phase II instructors.  So their first impression of me is not showing up!  Not having the stamina to push through illness to perform as I would have to in a restaurant.  Oh well…

All I’ve wanted this weekend is tea, ice water, soup and ice cream to soothe the fire in my throat.  Today I dragged myself out of bed to make tomato soup.  It was easy to make and allowed me to feel slightly productive.  Now all I have to worry about is the research paper I was supposed to be working on this weekend.

This picture was taken with my new photography table setup.  It came out pretty well, needs some tweaking.  But I’m happy to be able to bring better quality images to the blog from now on.

Print Pin Recipe

Tomato Soup

Here's a classic to add to your regular rotation...served, of course, with a gooey grilled cheese.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Jennifer Farley


  • 1 28 oz can peeled whole tomatoes (I prefer San Marzano)
  • olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves
  • fresh basil
  • chicken stock
  • cayenne pepper
  • soy milk and/or cream to finish


  • Sweat the chopped onion on low heat with olive oil and salt.
  • Toss in 2 whole cloves of garlic.
  • After the onion is translucent, add the can of tomatoes.
  • Add some chicken stock, maybe 2 cups worth.
  • Add a small cluster of basil, attached to the stem so it will be easy to remove.
  • Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
  • Let everything simmer for 45 minutes.
  • Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
  • Pick out the basil, then puree the soup well (I used an immersion blender).
  • My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock... Thin the soup to the desired consistency.
  • Add more salt and pepper if needed.
  • Garnish with some chopped basil.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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