Tomato Soup and Grilled Cheese

My husband, Kenny  loves homemade soups; he could eat them everyday.  So I’ve been experimenting with some of my fresh home canned tomatoes  trying to create a  different tomato soup.  Whatever kind of tomato soup I make Kenny always  makes grilled cheese sandwiches to eat with it,  so here is the newest creation I came up with…


1 tablespoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped carrot

1/4 cup chopped celery

2 (28 ounce) cans crushed tomatoes  (I use 2 quarts home canned)  

3 1/2 cups vegetable broth

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

4 drops hot pepper sauce

Salt to taste

Fresh basil for garnish


Heat oil in a large Dutch oven over medium-high heat, saute onion and garlic until onion is tender. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently. For added creaminess you can add heavy whipping cream.  Puree before serving and garnish with fresh basil.

Braun Hand Blender


Note:   Several years ago my sister gave me this wonderful kitchen tool, a Braun Hand blender, which is what I use for pureeing my soup.  I think it is one of the best gifts I ever received and use frequently.

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