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Today is September 29, 2022

Made-From-Scratch Tomato Soup

Soups & Salads



6 extra-large tomatoes
1 Tbsp. olive oil
1 cup chopped Vidalia or yellow onion
1 stalk celery, chopped
2 cloves garlic, minced
1 Tbsp. tomato paste
1 (10-oz.) can diced tomatoes and green chiles, drained
2 cups chicken broth
2 to 3 Tbsp. brown sugar
2 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. butter
Heavy cream, shredded cheese and chopped fresh basil, for garnish


Remove skins from tomatoes and chop, reserving any juices. Heat olive oil in a stockpot; add onion and celery. Sauté until tender, about 5 minutes. Add garlic; cook another minute. Add tomato paste; stir and cook 5 minutes. Add chopped tomatoes with juices, diced tomatoes, chicken broth, brown sugar, salt and pepper. Bring to a boil; reduce heat and simmer at least 30 minutes. Use an immersion blender, food processor or blender to purée, if desired. Add butter, stirring until incorporated; taste and adjust seasonings, as needed. Garnish with cream, shredded cheese and basil, as desired. Makes 4 to 6 servings.
  Note: Substitute 2 (28-oz.) cans whole tomatoes when fresh aren’t at peak.
  Cream of Tomato Soup variation: Add 1/2 cup heavy cream to soup pot, heat through, garnish and serve.


From “Deep South Dish Homestyle Southern Recipes,” by food blogger Mary Foreman

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