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  • Writer's pictureTiffany S.

Who loves tomato soup?

Updated: Nov 1

As part of the TiffsTable project, I will post some deliciously nutritious and cozy recipes for you.

One of my personal favorite fall/winter/anytime soups is tomato soup. #tomatosoup

Lately, I've not been interested in taking time to measure out ingredients. I am listing the ingredients for you, of course! My goal is for it to not taste too sweet or too salty. This recipe is simple and tasty. A greek salad is a perfect complimentary dish to have with it.

This recipe makes 4 to 6 servings.


  • 1 tablespoon of olive oil (at least!)

  • 1 cup fresh onion, chopped

  • 2 garlic cloves, chopped

  • 1/2 cup of carrots, chopped

  • 1/4 cup of celery, chopped

  • 2 cans of crushed tomatoes (28 ounces)

  • 3 1/2 cups of chicken broth

  • 1 tablespoon Worcestershire sauce

  • 1/2 to 1 teaspoon of salt

  • 1/2 teaspoon thyme

  • 1/4 to 1/2 teaspoon black pepper

The Plan

Start food prepping...

Chop all the veggies separately in the chopper.

Set the veggies aside in their own bowl.

Measure out the seasonings, salt and pepper and set aside in a bowl.

Start cookin'...

Heat the oil in Dutch oven over medium-high heat.

Add the onion and garlic, cook and stir 1 to 2 minutes until the onion is soft.

Add the carrots and celery, cook 7-9 minutes until tender.

Add the tomatoes, broth, Worcestershire sauce, salt, thyme and pepper.

Reduce heat to low.

Cover and simmer for 20 minutes, stirring frequently.

Final Touches...

Remove the soup from heat and let it chill for a good 10+ minutes.

Use a food processor or blender to smooth it out.

Return the soup to the Dutch oven and simmer for 5 minutes.

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