Tomato Soup from scratch, grilled cheese, and salad

tomato-soup-plated-photoWell it is another day with temperatures in the single digits so I want something warm and cozy for dinner.  My daughter Marley suggested Tomato Soup with Grilled Cheese Sandwiches and Salad.

Grilled Cheese is so easy that even my father can make it – maybe. Salad is simple too, so this post will focus on the homemade Tomato Soup.  The last time I made tomato soup it tasted exactly like tomato sauce and my family had a great time teasing me about it for years.

I love to cook and I take plenty of chances in the kitchen and most turn out yummy, a few are forgetable and then a few standout as awful.  My first try at tomato soup was SO BAD that I had to throw it out and run to my local Stewart’s Shop for canned soup so dinner could be rescued.  I am hoping that tonight’s tomato soup may help me live down the ridicule I face from my wife and kids anytime someone mentions tomato soup! ;*) (Who knows, we still tease my mom about the Plattsburgh Airport and that was 35 years ago – inside story – if you are interested, see inside story details below)**

To show my confidence in my ability to bounce back from defeat I decided not only to make enough tomato soup for dinner tonight, but enough to can twelve (12) eight ounce jars so my wife and kids could have single servings to take to work and school for lunch.


In a large pot mix:

  • 4 Tablespoons Butter, melted
  • 1 teaspoon Kosher Salt
  • 2 @ 28 ounces Crushed Tomatoes
  • 1 @ 28 ounces Tomato Sauce
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1/2 teaspoon Cayenne Powder
  • 1/2 teaspoon ground Thyme
  • 1/2 teaspoon celery seeds
  • 1 teaspoon Coarse Black Pepper
  • 1 teaspoon ground Garlic
  • 32 ounces low-sodium (or homemade) stock (chicken or veggie stock – I prefer veggie when given the option)

Give this all a good whisking to make sure all the spices are well mixed.  Bring to a boil over medium heat, then reduce heat and simmer on low heat, stirring occassionally for at least an hour. I let mine simmer for about three hours.

tomato-soup-photoThen, just about 15 minutes before serving, add 2 cups milk, light cream, or heavy cream based on preference.  I used light cream.



canned-soup-photoThis made enough soup for each of the four of us to have a generous portion and I had enough left over to have 12 – 8oz single serving jars which I have canned and put away for lunches as mentioned above.



** As they were driving past the Plattsburgh Airport my mom woke my sleeping sisters to point it out thinking it would be of interest.  It was not. From that day forward anytime someone pointed something out that wasn’t very interesting they said “Well, it is better than the Plattsbugh Airport.”) (That story is about as exciting as the Plattsburgh Airport)




  1. This looks so good! And not complicated! I love soup this time of year, we will be copying your meal next week. Thanks Chad! xoxo

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