Go Back
Tomato Soup

This soup can be made with canned or fresh tomatoes. Or a combination of the two!

Course: Appetizer, Soup
Cuisine: American, comfort food
Keyword: homemade, meatless, tomato
Servings: 8 cups
Author: HelenFern
Ingredients
  • 1/4 cup olive oil
  • 5-6 cloves garlic, crushed
  • 1 teaspoon dried rosemary or 2 teaspoons fresh, chopped
  • 2 14-oz cans diced tomatoes (with garlic and olive oil) Or use 4 cups fresh or frozen tomatoes, chopped
  • 2 teaspoons smoked paprika
  • 2 teaspoons lemon pepper
  • 2 cups tomato sauce
  • 1 cup plain Greek yogurt
  • 2 cups whole milk
  • 1/2 cup canned parmesan cheese (plus some for the garnish)
  • Croutons and parmesan cheese for garnish
Instructions
  1. Start with lightly sautéing the garlic and rosemary. Add the olive oil to a hot, heavy skillet. Stir in the garlic and rosemary and sauté on low for just a minute or two.

  2. Add the tomatoes, smoked paprika and lemon pepper, and simmer for about 5 to 10 minutes. Remove from the heat. 

  3. Allow to cool for about 10 minutes.

  4. Put the tomato mixture in a blender with the remaining ingredients.

  5. Blend until everything is smooth and well mixed.

  6. Pour the mixture back into the pan. Stir in the parmesan cheese and simmer for about 15 to 20 minutes, stirring occasionally.

  7. Garnish with croutons - great served with grilled cheese sandwiches!

Recipe Notes

© Copyright 2022 The Lazy Gastronome