Nothing beats the cold winters in the midwest like a warm cup of homemade tomato soup and an incredible grilled cheese.
From the first dip of the spoon in the bowl, you are in love. This homemade tomato soup is so creamy and tangy with all the tomatoes and V8 juice. Then, you get just a hint of heat that balances with the goat cheese and the freshness of the basil. Yummy!!
I am always excited to share a family recipe that has been graciously handed over to me to share with all of you. My sister-in-law, Michelle, made this soup for us, and I just fell in love with it. This recipe is being shared by her childhood best friend, Lisa, from her home state of Indiana!
This soup is very simple to put together, and it takes under an hour to get it to the table.
Homemade Tomato Soup Ingredients
- 2 (28 oz) cans of whole peeled, plum tomatoes with basil
- 2 fresh tomatoes, diced
- 2 cups of chicken broth or chicken stock as pictured here
- 2 small 5 ounce cans of V8 juice, spicy version
- 1 teaspoon of salt
- 1/4 teaspoon of fresh ground pepper
- A healthy pinch of red pepper flakes
- 2 tablespoons of butter
- 2 tablespoons of fresh basil
- 3/4 cup of heavy whipping cream
- Goat Cheese, amount to your liking, I use 4 oz package
How To Make A Tomato Soup
Ever so easy, you really can’t mess this one up!
- In a large pan, add together your can tomatoes, fresh diced tomatoes, chicken broth, V8 juice and then the salt, pepper and red pepper flakes.
- Let the mixture cook on medium heat for at least 30 minutes.
- Take a pulsating wand and get the mixture as smooth as you can.
- Add the butter, whipping cream, and the goat cheese. Stirring to be sure all are well blended.
- Add the fresh basil on top and serve.
Can you use dried basil?
I only use fresh basil for this recipe. Beyond the beautiful color green it adds to the soup, I believe the flavor is simply just better.
If you do not have a choice because you can not find fresh, or you are in a pickle and do not have it on hand, then be sure to remember the fresh to dried conversion of 1 tsp dried = 3 tsp fresh. So only add 1 teaspoon for the full recipe as outlined.
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What To Serve With Tomato Soup
Being from the midwest, there is no other “go with” for homemade tomato soup than a grilled cheese sandwich! Now the type of cheese in that sandwich can be a very heated debate amongst folks. In my family they prefer a colby jack cheese, or even a sharp cheddar. In both instances, Boar’s Head brand found in the deli section of your grocery store is the best.
The key factor however in our house, anyway, is going to be the bread. We prefer thick sliced fresh bread. The kind where you eat a piece with butter the whole time that you are cooking the sandwich because you can just not resist the crispy crust, and the fresh yeast smell of the bread.
I often make my own bread because it is so much cheaper than buying multiple loaves of bread it takes to feed my army. Water, flour, salt, yeast and a bit of sugar and you are on your way. I have also come to really love the kneading of the bread, and to be honest I certainly count this time as exercise since I have not even walked by a gym in years! Either way, store bought or homemade, make sure you use the freshest bread cut thick for those grilled cheese!