Cooking With Brett and Lena Coleman

Tomato Soup Recipe

Published in Soups & Salads
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Even if you're not a big fan of tomatoes like Lena, I think this Tomato Soup recipe might be the rare exception. It's full of great flavor & smooth texture. Enjoy it with a piece of warm Italian or French bread & roasted garlic.

Additional Info

  • Ingredients:
    1. 4 cups whole milk
    2. 3 14 oz. cans of diced tomatoes; drained
    3. 1/2 cup extra-virgin olive oil
    4. 2 Tbsp tomato paste
    5. 2 tsp cane sugar
    6. 1 large stalk of celery; chopped
    7. 1/2 medium onion; chopped
    8. 2 Tbsp unsalted butter
    9. 4 Tbsp flour
    10. 1 Tbsp basil pesto; store bought or see Sauce page for recipe
    11. 3 medium clove garlic; chopped to 1 1/2 cups
    12. 1/2 cup Parmesan cheese; grated
    13. sea salt & ground black pepper; dash of each
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  • Directions:
    1. In a 6qt or larger saucepan heat milk over low heat.
    2. In a large food processor or blender place remaining ingredients and pulse until smooth.
    3. Pour soup mixture in with milk & bring to a quick boil.
    4. Reduce to a simmer for 20-30 minutes, stirring throughout.
    5. Serve with a sprinkle of Parmesan cheese & a piece of garlic toast or French bread.
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