Recipe: Rustic Tomato Soup

by Cate on February 2, 2017

A clean-eating, tummy-warming soup that is a perfect lunch or, when coupled with grilled cheese, a comfort food-style dinner. This Rustic Tomato Soup has been making repeat rotations in our kitchen.


I was at Costco a few weeks ago, and spied Oprah’s new cookbook, Food, Health & Happiness. They’re not really her recipes, but rather recipes from her favorite six chefs and, since she’s on Weight Watchers right now, they are, of course, all Weight Watchers friendly.

I am not on Weight Watchers, and have seriously pared down my once-crazy cookbook collection, but despite this, the cookbook ended up coming home with me nonetheless.

Apparently resistance is futile.

It was hard not to be drawn in by the photography, the smell of the printed page (some paper used for printing have a distinct smell), and the rustic theme of the recipes. Also, after a quick scan of the various dishes throughout the book, I noticed that I could make many of them Whole30 or clean-eating friendly, which is kind of what sold me, because that’s where I’m at these days.

Focusing on continued clean eating with the occasional treat day.

And so here we are with this Rustic Tomato Soup. So simple to make, and so good for you. It’s absolutely the way tomato soup should taste. Like the tomato soup of your dreams. Now if you’re not eating clean, this begs to be topped with thick cut crispy croutons or eaten with grilled cheese dippers. Just sayin’.

Oprah’s Basic Tomato Soup

1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium ribs celery, finely chopped
1 large carrot, finely chopped
6 medium fresh basil leaves, torn into pieces
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 large ripe tomatoes, peeled and chopped
3 cups chicken stock
Freshly ground black pepper

eat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot, and basil. Season with salt, cover, and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes. Add the garlic and cook for about 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.

Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky for one of the variations), returning the soup to a new pan. Spoon into bowls and serve with your choice of garnish.

Optional garnishes:
Fresh basil leaves, cut into thin ribbons
Grated Parmesan cheese
Red pepper flakes
Tomato concassée (peeled, seeded, and chopped tomato)

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