Tomato Soup

New Favorite: Tomato Soup

His favorite soup is tomato. Consequently, I’ve tried well over a dozen tomato soup recipes. Over the years I’ve whittled down this wonderful recipe from Jennifer Stainhauer to just the basics: cutting way back on the onions, changing the proportion of tomatoes to vegetable broth, and cutting out the sugar and cream altogether.


1/2 lb salted butter
1/2 lb yellow onions, cut into 1/4-inch dice
3 28oz cans diced tomatoes
3 cups homemade vegetable broth
2 Tbl honey
1 Tbl kosher salt
1 tsp celery salt
3/4 tsp freshly ground pepper


  1. In a large pot, melt butter over medium-low heat.
  2. Add diced onions.
  3. Cook slowly and gently, stirring occasionally, until soft and translucent, about 20 minutes.
  4. Stir in the tomatoes, vegetable broth, honey, salt, celery salt and pepper.
  5. Raise heat until bubbling, then reduce to low.
  6. Simmer 30 minutes, scraping the bottom of the pot frequently.
  7. Remove from heat and purée.

Makes 17 one-cup servings.
Approx. 142 calories each.

1 thought on “New Favorite: Tomato Soup”

  1. Carolyn Ackerberg

    Absolutely delicious. Yes, it makes a lot of soup and, of course you can halve the recipe but why? A half recipe takes the same amount of time to make as the full recipe. Freeze what you don’t eat and you have comfort food when you need it.

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