Learn how to make this delicious Tuscan Tomato Soup to enjoy with your family. This tomato soup has a twist on it that will have you making it over and over again. This recipe is fairly simple, and is by far the tastiest tomato soup we have had yet!
Growing up I absolutely hated tomato soup. Well, I actually never tried it, but the smell of it just made it feel like it would not be satisfying whatsoever. In all reality if it wasn’t for my husband, I don’t think I would have ever ventured out to try making a tomato soup.
My husband loves the meal of grilled cheese with tomato soup. He asked for it one day, and I thought “no way am I making that”.
But as I thought more about it, I started to think instead of popping open a can of soup I could try to make it. Make it the way I think it would taste good – sounds about right on how I try recipes anyways!
I am not a huge tomato person, but I will eat them. I started to think of what I did like with tomatoes: Italian foods such as bruschetta or anything with garlic.
Moral of the story I turned a typical tomato soup into an Italian upgraded soup, making it a highly sought after dinner favorite. My husband is a huge fan by the way!
WHAT TYPE OF TOMATOES SHOULD I USE IN THE SOUP?
I have used a mixture between beef steak tomatoes and Roma tomatoes – whatever is available in the garden at the time. I recommend using fresh tomatoes from your garden or local garden for the best tasting, but if you have to resort to the store I will usually use the beef steak tomatoes.
WHY DOES THE SOUP HAVE AN ORANGE LOOK TO IT?
This could be a couple of factors. I live in the northwest where we don’t get fresh produce all year long, so in the winter I am usually purchasing from the store. The tomatoes during this time are a lighter color most often, contributing to the orange color of the soup.
The other reason could be it has other ingredients in it that could participate in lightening it up such as heavy cream. Either way, the color of the soup doesn’t change the deliciousness of it!
HOW LONG DOES THIS SOUP TAKE TO PREPARE?
The initial start of the soup takes the longest which is about an hour. The tomatoes and garlic need to roast for about an hour, so you can do whatever else you need during that time while they roast.
After the tomatoes and garlic are done roasting, then it is pretty much putting everything in the soup which will take about 20 minutes total.
HOW LONG DOES IT LAST IN THE FRIDGE?
Well, this one I am not too sure because the tomato soup never lasts more than a day, but I would assume it could last in the fridge for about a week.
CAN YOU STORE THE TOMATO SOUP IN THE FREEZER? HOW DO YOU STORE IT?
You can store tomato soup in the freezer! I love to make extra and do this because there us nothing like having a busy evening and you need a quick meal to whip up real quick.
To store the tomato soup, I will usually use a pyrex storage container to do so.
HOW LONG DOES THE TOMATO SOUP LAST IN THE FREEZER?
The tomato soup can last in the freezer for about 6 months.
HOW DO YOU UNTHAW THE SOUP FROM THE FREEZER?
Usually when I go to unthaw the soup I will place the container in a bowl of steaming hot water, but do not cover the container with water. I will it up to about about where the lid starts on the container. Once the soup is half unthawed, I will then place it into my Lodge Cast Iron Dutch Oven on med-low heat to slowly unthaw and heat up the soup.
WHAT TO PAIR WITH THE TUSCAN TOMATO SOUP?
We love to pair a sourdough grilled cheese sandwich with a side salad. There are many veggies in the soup, but I always love to add more to the meal. And who doesn’t love a good soup and salad combination??
You could always skip out on the grilled cheese and use a slice of bread as well! Our grilled cheeses are very small when we make them, so it is never too filing!
SUPPLIES YOU WILL NEED
Cast iron Skillet (12-14″)
INGREDIENTS YOU WILL NEED
4 lb. Tomatoes (Roma or Beef Steak; about 8-10) Cut into 4s
1 head of garlic; peeled but NOT minced
1/3 cup & 1 tbsp Olive Oil
1 Medium White Onion; chopped
2 tsp Dried Basil
1 tsp Oregano
1 tbsp Garlic Powder
1 tbsp of Fresh Thyme
2 tbsp Balsamic Vinegar
1 Quart of Bone Broth
7-8 Sun-Dried Tomato Pieces
1/2 Cup Heavy Cream
1 tsp salt
1 tsp Pepper
Extra Basil for garnish and topping!
HOW TO MAKE THE TUSCAN TOMATO SOUP
1. Preheat the oven to 400 degrees.
2. Wash and cut your tomatoes into fours; set aside as you chop. Peel the garlic cloves and chop the onions also.
3. Place the cut tomatoes onto the cast iron pan along with the garlic cloves. Mix 1/3 cup of the Olive Oil with the tomatoes and garlic cloves evenly (you can use your hands for this, just make sure they’re clean!). Once the oven is preheated place the tomatoes and garlic in the oven to roast for 1 hour.
4. About 15 minutes until the tomatoes and garlic are done roasting, start heating your dutch oven on the stove top on medium heat. Add in the 1 tbsp of Olive Oil and heat until the oil is hot.
5. Add in the chopped onions to the dutch oven. Once fragrant, add in the dried basil, oregano, garlic powder, and fresh thyme. Mix for about 1 minute until fragrant.
6. Next, add in the balsamic vinegar. Keep cooking the balsamic vinegar until it stops bubbling. The vinegar will also reduce by half once it is cooked through. Add in the bone broth and heat until it starts boiling.
7. By this time, the tomatoes and garlic should be done so you will pull them out of the oven, and shut the oven off. Put them off to the side on a burner to cool down a bit.
8. Once the bone broth is boiling, scoop out the tomatoes and garlic and place them into the dutch oven with everything else. Use an immersion blender to finely blend the everything. Even when you think it is finely blended, blend it some more!
9. You will then add in the sun-dried tomatoes, blending them into the soup. Then slowly add in the heavy cream, blending it into the soup. Top it off with some salt and pepper, and some basil for garnishing.
10. Pair it with a side salad and/or a grilled cheese and you have the best Tuscan Tomato Soup!
BLOG HOP
I have teamed up with two other amazing bloggers to share their recipes for soups as well! Make sure to head on over to their blogs to get the recipes for their soups that they make. I can’t wait to try them myself!
Meet Ann, From Country Homemaking
Ann has the biggest heart and passion for the simple lifestyle. She resides in northern Illinois with her husband and children, and seems to be the jack of all trades! From sewing to soap making, gardening to recipe making, she is one that inspires me to do more on our homestead.
On her blog, Ann shares her scrumptious Homemade Chicken Noodle Soup. I must say, I have had my fair share of Chicken Noodle Soup, but my goodness this looks delightful! I love the pasta choice she chose for this recipe, and I cannot wait to try it out for myself.
Meet Caren, From Texas Farmstead Living
Caren is such a sweet soul from Texas with a passion for raising their own food, animals for dairy and meat, and trying old ways of doing things. She takes amazing videos, and I love to learn from her!
On her blog she shared her delicious recipe of Creamy Chicken and Corn Chowder, and I am dying to make it soon! It just sounds so yummy, and what better way to enjoy the winter months than with a tasty, warm meal like this one?
RECIPE
Tuscan Tomato Soup
Ingredients
- 4 lb. Tomatoes 8-10 cut into 4s
- 1 head Garlic Peeled, but NOT minced
- 1/3 Cup Olive Oil
- 1 tbsp Olive Oil
- 1 Medium White Onion Chopped
- 2 tsp Dried Basil
- 1 tsp Oregano
- 1 tbsp Garlic Powder
- 1 tbsp Fresh Thyme
- 3 tbsp Balsamic Vinegar
- 1 Quart Bone Broth
- 7-8 Pieces Sun-dried Tomatoes
- 1/2 Cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
- Extra Basil for Garnishing
Instructions
- Preheat the oven to 400 degrees.
- Wash and cut your tomatoes into fours; set aside as you chop. Peel the garlic cloves and chop the onions also.
- Place the cut tomatoes onto the cast iron pan along with the garlic cloves. Mix 1/3 cup of the Olive Oil with the tomatoes and garlic cloves evenly (you can use your hands for this, just make sure they're clean!). Once the oven is preheated place the tomatoes and garlic in the oven to roast for 1 hour.
- About 15 minutes until the tomatoes and garlic are done roasting, start heating your dutch oven on the stove top on medium heat. Add in the 1 tbsp of Olive Oil and heat until the oil is hot.
- Add in the chopped onions to the dutch oven. Once fragrant, add in the dried basil, oregano, garlic powder, and fresh thyme. Mix for about 1 minute until fragrant.
- Next, add in the balsamic vinegar. Keep cooking the balsamic vinegar until it stops bubbling. The vinegar will also reduce by half once it is cooked through. Add in the bone broth and heat until it starts boiling.
- By this time, the tomatoes and garlic should be done so you will pull them out of the oven, and shut the oven off. Put them off to the side on a burner to cool down a bit.
- Once the bone broth is boiling, scoop out the tomatoes and garlic and place them into the dutch oven with everything else. Use an immersion blender to finely blend the everything. Even when you think it is finely blended, blend it some more!
- You will then add in the sun-dried tomatoes, blending them into the soup. Then slowly add in the heavy cream, blending it into the soup. Top it off with some salt and pepper.
- Pair it with a side salad and/or a grilled cheese and you have the best Tuscan Tomato Soup!
PIN IT FOR LATER
I can’t wait to try this. The seasonings along with roasting the tomatoes sounds amazing! Thanks for sharing!
Um, this looks so so delicious. I have never made tomato soup from fresh tomatoes. I absolutely want to try this when we’ve got some tomatoes growing in the garden. And oven roasting them first??! YUM!! 🤩