Healthy, hearty and full of flavor, this wholesome tomato soup is the epitome of fall flavors and fresh aromas while simmering in the kitchen. Soups really are easy to make, but sometimes I forget how easy and relinquish my cravings to a can. Of course, every time after I make a batch of homemade soup and remember how easy it is, I ask myself why I would ever choose canned soup! Not only does it taste better, but it’s much more nutritious! Unlike the can I settled for, there’s no added preservative or gobs of salt here!

This particular soup boasts an ingredient list that is not only simple, but you probably already have them in your house right now! However, the one exception might be the tomatoes. Particularly best for this recipe, I highly suggest using fresh, ripe, red California tomatoes. Fresh tomatoes make a significantly big difference in comparison to using canned ones! I used tomatoes direct from my brother’s field (perks of a farmer’s sister). He grows canning tomatoes, but they are ideal for making this soup and even salsa. They are similar to a roma tomato in size and color. Yum!

Surely you’re wondering what this soup would pair well with, aren’t you? As a matter of fact, our Garden Grilled Cheese drunks perfectly in this soup!

The key to the great flavors in this beautiful soup is roasting the tomatoes before adding them to the soup. So just pop them in the oven for 45 minutes to impart a savory, distinct flavor.

Lastly, I topped mine with a spiral of sour cream, a mound of parmesan and a sprig of basil!

Here is the recipe for ya…

 We shared our recipe HERE