Twice the Tomato Soup

32 oz can crushed tomatoes
32 oz can peeled plum tomatoes, cut up
2 cloves garlic, minced
1 large onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons olive oil
1 teaspoon oregano
salt and pepper

In a large pot, heat the olive oil. Add the onions, garlic and celery. Cook 5-7 minutes or until the garlic and onions are soft and fragrant but not browned. Add the crushed tomatoes and plum tomatoes. Cook over medium low heat until cooked through, stirring occasionally, about 20-30 minutes. Add the basil and salt/pepper if needed and stir. Serve warm.

My thoughts:
I liked making the soup using crushed tomatoes. I think it gave it a thicker, richer texture than using vegetable or chicken stock does. I enjoy a chunky tomato soup more than creamy one, but this is almost half way between the two, there are chunks but they are in a tomato rich broth rather than a thin, watery one. To complete the meal I made sharp cheddar grilled cheese sandwiches. Yum.


  1. thats looks so rich

  2. I just tried it, and it was extremely delicious. Thanks!