Module 1-7 Recipe: Homemade Tomato Soup

Summer is here, and I have been craving homemade tomato soup and grilled cheese sandwiches. I like my grilled cheese on sourdough bread (the kind with the crispy crust) and REAL American cheese. Yummy! This recipe uses the tomato concasse technique that we covered in Module 1-7. The peeled tomatoes and vegetables are roasted which gives this soup a deep, tomatoey flavor.

Just you know, I am not a very good photographer so don’t laugh at my cheesy pics. On second thought, laugh away. It is always good to have a good laugh.


  • 3 lbs fresh ripe tomatoes
  • 4 cloves garlic (chopped fine)
  • ½ onion (medium dice)
  • ½ red bell pepper (medium dice)
  • 2 tablespoons olive oil (be sure you are using a good quality olive oil)
  • salt & pepper to taste (I prefer using sea salt and freshly ground pepper)
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • 14 oz. crushed tomatoes *
  • 2 cups chicken broth
  • 2 tablespoons fresh herbs (basil/parsley/oregano)
  • fresh basil & parsley for serving
  • 1/4 cup parmesan cheese
  • 1/2 cup heavy cream 
  1. Preheat the oven to 450° F
  2. Concasse the tomatoes using the techniques learned from Module 1-7. In case you haven’t read that post yet, concasse is a technique for removing the skin from a tomato. It is so easy once you learn how to do it. (After removing the skin, I also removed as many seeds as possible. I put the skins and seeds in a cheesecloth and squeezed out as much juice as possible. I then threw away the seeds and skin and poured the squeezed tomato juice into a saucepan.  Although this is not necessary, why not save as much flavor as possible)?
  3. Cut the tomatoes in quarters. In a large bowl, gently mix together the raw tomatoes, (NOT the crushed tomatoes from the can) garlic, chopped onion, chopped red bell pepper, olive oil, salt, pepper, and dried herbs. Then pour this into a cookie sheet that has been sprayed with cooking spray.
  4. Roast in the oven at 450° F for 15 minutes. Turn the broiler on and broil for about 3 minutes (maybe a minute or so shorter or longer) until the tomatoes begin to char. Gently stir the tomato/veggie mixture and lower the oven to 450° F and cook another 10 minutes. Watch closely as these times are approximate. You want a nice char, but you don’t want them burnt. I don’t suggest you watch tv or youtube videos until you take them out of the oven.
  5. Add the canned crushed tomatoes and chicken stock to the tomato juice that you squeezed from the seeds and skin and bring to a simmer.
  6. Add the tomato/veggie mixture and fresh herbs. Simmer for about 15 minutes.
  7. Use an immersion blender and blend until smooth and creamy. You could use a regular blender, but the immersion blender works so much better.
  8. Add ¼ cup of the heavy cream and taste to see if you need to add more. I usually use the whole ½ cup, but some people do not like as much cream. Also, the amount of cream you use depends upon the intensity of the tomato flavor. You may need to add a little more if it’s too intense to tone it down a little.
  9. Bring back to a simmer and then turn off the heat.
  10. Serve with a shaving of freshly grated parmesan cheese and a sprinkle of FRESH, chopped parsley.

*I was not able to find a 14-ounce can of crushed tomatoes. I bought the 28-ounce can and saved half of it to use for meatloaf tomorrow night.