Perhaps it’s an iron deficiency or I just REALLY love tomato soup, but I’ve been making this recipe and variations of it since this summer! Yes.. I was eating hot soup on 95 degree days because it’s THAT good! My latest twist to the recipe was adding three cheese tortellini, which made for a rich and hearty dish. I know a lot of people find it tedious to make their own soup when it’s so easy to just pick up a can of tomato soup from the store, but believe me.. there is nothing this delicious and fresh that a canned soup could even remotely mimic! It’s the perfect meal to warm up with on a cold winter day (or hot summer day if you’re a weirdo like me)!
(makes roughly 8 cups)
6 medium sized tomatoes
2 Tbs olive oil
1-2 garlic cloves, minced
¼ of a medium yellow onion, finely chopped
½ cup fresh parsley, finely chopped + extra for serving
2 cups tomato juice
2 cups chicken or vegetable broth
½ cup fresh basil, finely chopped
1-2 stalks of green onion, diced
½ cup cream
Freshly ground pepper to taste
9oz package of cheese tortellini
Grated Parmesan cheese for serving
Fill a large pot with water and bring to a boil. Add tomatoes and boil for 1-2 minutes or until skins just begin to crack. Remove from pot with a slotted spoon and place into a large bowl of cold water.
Once tomatoes have cooled slightly, remove the skin. Roughly chop the tomatoes and set aside until ready to use.
Dump water out of the pot you used and hand dry. Heat 2 tablespoons of olive oil in the pot over medium heat. Add minced garlic and onion and cook for 1-2 minutes. Add tomatoes, tomato juice, chicken broth, and parsley.
Stir together and simmer over medium to high heat for 20 minutes. Add basil and green onion and simmer another 10 minutes.
Remove from heat and let soup cool for 5-10 minutes. If using a regular blender you may want to wait even longer for the soup to cool or else you may end up with a tomato soup explosion! The hot soup, vibration, and the steam can cause the lid to blow off, so cover the top with a towel and press down firmly while you puree the soup. Also be careful not to overfill the blender, so try blending in 2-3 batches.
I used my Cuisinart Food Processor and just had to be careful not to measure past my liquid fill line. I measured out the soup 2 cups at a time and poured the pureed soup into a bowl. I transferred the soup back into the pot once it was empty so I could add my remaining ingredients.
Once all of the soup is pureed, pour back into the pot and heat over low heat. Stir in ½ cup cream, season with pepper, and stir every five minutes. In a medium sized saucepan, bring several cups of water to a rolling boil. Add tortellini and cook for 5-7 minutes or until al dente. Drain water and add tortellini to the tomato soup. Pour into bowls, top with Parmesan cheese and fresh parsley, and serve!