Creamy Seafood Chowder

Seafood Chowder is a delicious, rich creamy soup that is table ready in about 30 minutes!

Tender shrimp, fish and scallops are combined in a creamy white wine broth with veggies. This flavor packed chowder recipe is a comfort food that can be easily enjoyed at home any day of the week!

Seafood chowder in a bowl - easy comfort food!

A really great New England Clam Chowder is one of our favorite ways to enjoy a bowl of comfort food. There is just something so belly warming about a creamy bowl of seafood goodness! This chowder recipe can be prepared on a weeknight because it cooks really quickly!

What is Chowder?

So what makes a soup a chowder?

A chowder is a type of soup that most often (not always) has a creamy base and is chunky in texture. There are a few variations of chowder: clam chowder, corn chowder, and of course, this seafood chowder!

I start by simmering the veggies in seafood or chicken broth for great flavor and then add in the seafood and cream to cook at the endChowders can sometimes be thickened using a roux and in the case of this seafood chowder recipe, the potatoes also provide quite a bit of starch to help it thicken it!

A big hearty scoop of seafood chowder - a delicious weeknight meal!

Seafood chowder is a complete meal on its own loaded with shrimp, scallops and fish.  We add in a side of Easy Homemade Buttermilk Biscuits or Cheddar Bay Biscuits to sop up any of the creamy goodness at the bottom of the bowl!

When I make seafood chowder recipe, I always add corn for a color and a hint of sweetness. If you have extra vegetables you need to use up, this dish is perfect for it! Mushrooms, peppers, or peas all make great additions to this chowder!

How to Make Chowder

While some chowders take longer to cook (like my fave Slow Cooker Corn Chowder) this easy recipe is table ready in about 30 minutes!

  1. Cook onion in butter. Add flour.
  2. Add veggies, broth and wine and cook until tender.
  3. Stir in cream and seafood and simmer a few minutes.
  4. Serve and enjoy!

You can add any kind of seafood into this chowder recipe; lobster, crab, salmon…  just be mindful of cooking time so your seafood doesn’t overcook!

A bowl of creamy seafood chowder - belly warming and delicious!

More Creamy Soup Recipes You’ll Love

Creamy Seafood Chowder

This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish.

  • 1/4 cup butter
  • 1 medium onion (diced)
  • 1 teaspoon old bay seasoning
  • 1/4 teaspoon thyme
  • 1/4 cup flour
  • 1 stalk celery (sliced)
  • 1 carrot (sliced)
  • 1 pound potatoes (peeled and cubed)
  • 1/2 cup corn
  • 5 cups broth (seafood or chicken)
  • 1/2 cup white wine
  • 8 oz white fish (cut into chunks (cod/salmon/tilapia/haddock))
  • 8 oz scallops
  • 12 oz shrimp (peeled and deveined)
  • 6.5 ounce chopped clams (canned, drained)
  • 2 cups heavy cream
  • 1 tablespoon parsley
  1. Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

  2. Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.

  3. Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.
  4. Stir in parsley and season with salt and pepper to taste.

REPIN This Creamy Chowder Recipe

A creamy seafood chowder recipe in a bowl!

Creamy shrimp chowder is a delicious, creamy soup option that you can have ready in under 30 minutes! Tender and juicy shrimp are combined with a creamy potato based soup, corn, and veggies to give you a flavor packed comfort food that can be enjoyed whenever you’d like! #spendwithpennies #easyrecipe #easysoup #easychowder #creamysoup #shrimprecipe #bestchowder #simpledinner #comfortfood

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Pumpkin Soup

Pumpkin Soup is one of the best fall soups you’ll ever taste. A creamy base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is the perfect fall recipe!

I love serving pumpkin soup with some fresh dinner rolls to sop up every drop left in my bowl!

A white bowl of creamy pumpkin soup with bacon, parsley, and croutons.

As autumn rolls around, our family tradition is the pumpkin patch. We love roasting pumpkin, making pumpkin seeds, and of course carving jack-O-lanterns together! We always grab a couple extra pumpkins to make homemade pumpkin pie and of course this delicious pumpkin soup!

I love creamy soup recipes from chowder to broccoli cheese soup. There is something so comforting about hugging a warm bowl after embracing the cooler weather. This pumpkin soup recipe is the perfect balance between comfort and festivity! The combo of homemade pumpkin puree and bacon adds a delicious savory kick to slightly sweet soup. It’s PERFECTION.

I love making creamy pumpkin soup, but sometimes I like to change it up a bit. I love adding chili flakes to create a spicy pumpkin soup, and even substituting half of the cream for coconut milk.

A creamy pot of pumpkin soup with crumbled bacon and fresh parsley.

How To Make Pumpkin Soup

When you make pumpkin soup, you’re working with a naturally sweet squash. Bacon helps to offset some of the sweetness and create a perfectly balanced soup! Make sure the bacon is crispy enough that you can crumble it, and reserve the fat to cook the onions in.

As with most creamy soups, chicken broth is your main base. I love using homemade chicken broth, but store bought works perfectly too. Once everything has simmered for about 15 minutes, add the cream and pumpkin puree!

If you use milk a hot soup can potentially cause it to curdle. Heavy cream is the easiest dairy to use in pumpkin soup because the high fat content keeps it from separating as easily!

Grab your hand blender and puree the soup until it is smooth almost like a pumpkin bisque! If you don’t have a hand blender or emulsifier, pour the soup into a blender (being careful not to crack any glass) and pulse it a few times before returning it to the pot. Be sure not to seal the blender tightly as the steam needs to escape.

A close up of creamy pumpkin soup with croutons, bacon, and herbs.

Serving this colorful pumpkin soup recipe is as easy as pouring it into bowls and getting creative with the garnish. Stir in a splash of cream to create a beautiful ripple effect, add some crumbled bacon, parsley, and croutons for a nice crunch!

What To Have With Pumpkin Soup

Because this soup is rich, I usually just serve it with bread or Easy Homemade Buttermilk Biscuits, a quick salad all work well too.

More Pumpkin Recipes You’ll Love

Pumpkin Soup

A creamy chicken base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is as festive as it gets!

  • 4 slices bacon (chopped)
  • 1-2 tablespoons butter (optional)
  • 1 medium onion (diced fine)
  • 1/2 cup carrot (shredded)
  • 1 clove garlic (minced)
  • 1 teaspoon brown sugar
  • 2 1/2 cups chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 15 oz pumpkin puree
  • 1/2 cup heavy cream (plus extra for garnish)
  • 2 tablespoons parsley (chopped and divided)
  • 1/2 cup croutons (optional garnish)
  1. In a skillet, cook bacon until slightly crisp. Remove bacon from skillet but keep the grease. Depending on how much fat renders from the bacon, you may need to add a bit of butter to make 2 tablespoons of fat.

  2. Add onion to skillet and cook to soften. Once opaque, stir in carrot and garlic. Cook for a couple of minutes, then stir in the brown sugar.

  3. Add the chicken broth, bay leaf, thyme sprigs, salt, pepper and nutmeg. Bring to a boil then reduce to low heat and simmer for 15 minutes. 

  4. Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.

  5. Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.

REPIN this Delicious Soup Recipe

Pumpkin Soup garnished with bacon and croutons in a white bowl

 

 

This creamy pumpkin soup recipe is loaded with bacon, pumpkin, and spices. It is the ultimate comfort food! #spendwithpennies #pumpkin #pumpkinsoup #soup #bisque #creamy #pumpkins

The post Pumpkin Soup appeared first on Spend With Pennies.

Pumpkin Soup

Pumpkin Soup is one of the best fall soups you’ll ever taste. A creamy base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is the perfect fall recipe!

I love serving pumpkin soup with some fresh dinner rolls to sop up every drop left in my bowl!

A white bowl of creamy pumpkin soup with bacon, parsley, and croutons.

As autumn rolls around, our family tradition is the pumpkin patch. We love roasting pumpkin, making pumpkin seeds, and of course carving jack-O-lanterns together! We always grab a couple extra pumpkins to make homemade pumpkin pie and of course this delicious pumpkin soup!

I love creamy soup recipes from chowder to broccoli cheese soup. There is something so comforting about hugging a warm bowl after embracing the cooler weather. This pumpkin soup recipe is the perfect balance between comfort and festivity! The combo of homemade pumpkin puree and bacon adds a delicious savory kick to slightly sweet soup. It’s PERFECTION.

I love making creamy pumpkin soup, but sometimes I like to change it up a bit. I love adding chili flakes to create a spicy pumpkin soup, and even substituting half of the cream for coconut milk.

A creamy pot of pumpkin soup with crumbled bacon and fresh parsley.

How To Make Pumpkin Soup

When you make pumpkin soup, you’re working with a naturally sweet squash. Bacon helps to offset some of the sweetness and create a perfectly balanced soup! Make sure the bacon is crispy enough that you can crumble it, and reserve the fat to cook the onions in.

As with most creamy soups, chicken broth is your main base. I love using homemade chicken broth, but store bought works perfectly too. Once everything has simmered for about 15 minutes, add the cream and pumpkin puree!

If you use milk a hot soup can potentially cause it to curdle. Heavy cream is the easiest dairy to use in pumpkin soup because the high fat content keeps it from separating as easily!

Grab your hand blender and puree the soup until it is smooth almost like a pumpkin bisque! If you don’t have a hand blender or emulsifier, pour the soup into a blender (being careful not to crack any glass) and pulse it a few times before returning it to the pot. Be sure not to seal the blender tightly as the steam needs to escape.

A close up of creamy pumpkin soup with croutons, bacon, and herbs.

Serving this colorful pumpkin soup recipe is as easy as pouring it into bowls and getting creative with the garnish. Stir in a splash of cream to create a beautiful ripple effect, add some crumbled bacon, parsley, and croutons for a nice crunch!

What To Have With Pumpkin Soup

Because this soup is rich, I usually just serve it with bread or Easy Homemade Buttermilk Biscuits, a quick salad all work well too.

More Pumpkin Recipes You’ll Love

Pumpkin Soup

A creamy chicken base is loaded with bacon, pumpkin, spices, and pureed until smooth. This easy squash soup is as festive as it gets!

  • 4 slices bacon (chopped)
  • 1-2 tablespoons butter (optional)
  • 1 medium onion (diced fine)
  • 1/2 cup carrot (shredded)
  • 1 clove garlic (minced)
  • 1 teaspoon brown sugar
  • 2 1/2 cups chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 15 oz pumpkin puree
  • 1/2 cup heavy cream (plus extra for garnish)
  • 2 tablespoons parsley (chopped and divided)
  • 1/2 cup croutons (optional garnish)
  1. In a skillet, cook bacon until slightly crisp. Remove bacon from skillet but keep the grease. Depending on how much fat renders from the bacon, you may need to add a bit of butter to make 2 tablespoons of fat.

  2. Add onion to skillet and cook to soften. Once opaque, stir in carrot and garlic. Cook for a couple of minutes, then stir in the brown sugar.

  3. Add the chicken broth, bay leaf, thyme sprigs, salt, pepper and nutmeg. Bring to a boil then reduce to low heat and simmer for 15 minutes. 

  4. Add pumpkin and cream and heat through. Using a hand blender, puree till smooth.

  5. Stir in 1 tablespoon parsley and pour into soup bowls. Garnish with cream, croutons and crumbled bacon and remaining parsley.

REPIN this Delicious Soup Recipe

Pumpkin Soup garnished with bacon and croutons in a white bowl

 

 

This creamy pumpkin soup recipe is loaded with bacon, pumpkin, and spices. It is the ultimate comfort food! #spendwithpennies #pumpkin #pumpkinsoup #soup #bisque #creamy #pumpkins

The post Pumpkin Soup appeared first on Spend With Pennies.

Hungarian Goulash

Hungarian Goulash is a delicious beef stew (or soup) with tender chunks of beef and veggies in a rich paprika seasoned broth. This delicious dish is warm and comforting, perfect for a cold weather day.

Serve this over homemade noodles or with a side of bread or Biscuits to sop up any of the broth left in your bowl.

A pot of Hungarian goulash filled with beef and potatoes.

Now that it’s autumn, the only real way to stay warm is this delicious Hungarian Goulash (gulyás). Homemade goulash is a staple in our family, and could not be more comforting as the sun turns to snow!

In this easy Hungarian Goulash recipe, tender chunks of beef, onions, carrots, tomatoes, and potatoes are simmered to tender perfection in a savory beef broth. YUM!  While I most often simmer this on the stove, you can also make this easy Hungarian Goulash in the oven.  A house filled with the aromas of this stew is probably the most comforting way to say goodbye to my patio until next summer!

A white bowl of Hungarian goulash sprinkled with fresh parsley served with white bread.

What Is Goulash?

Well for starters, it is one of the most delicious comfort food that exists (it’s up there with my oldest daughter’s favorite appetizer, jalapeno popper dip). A traditional Hungarian Goulash is a soup or stew that is usually filled with root and other vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes.

It dates back centuries and was originally made by shepherds drying out meat to be able to store and then adding water to create a soup or stew.  Everyone seems to have their own way of making this dish and adds different veggies. Regardless, Hungarian Goulash is very different from an American Goulash Recipe which is more of a tomato, beef and macaroni dusg (and also sometimes known as American Chop Suey).

Goulash is seasoned with paprika and other fragrant spices like caraway seeds and sometimes even cajun! You will almost always find red meat in a Hungarian goulash, and because it is simmered at a lower temperature for a longer amount of time, it is the perfect way to use a cheaper cut of meat and save some money!

A scoop full of Hungarian goulash with carrots, potatoes, and tender beef.

How To Make Goulash

To make the perfect Hungarian goulash you’ll want to start with onions and beef as the base and plenty of Hungarian PaprikaFry the onions in butter until they are translucent.

Dredging the beef in flour creates a beautiful sear on the outside of the beef, which will deglaze and add a ton flavor to add to the dish (and help to thicken the broth)!

Add the beef to the pan and sear it on all sides. Next, deglaze the pan by slowly adding the beef broth to it. Once deglazed, add the tomatoes, potatoes, carrots, salt and pepper to taste.

Bring the Hungarian goulash to a boil, then reduce the heat, cover it, and simmer it for about an hour and a half (this is where it starts to smell like heaven throughout your house).  Serve the goulash on its own or over spaetzle or spooned over Mashed Potatoes! We always serve it with bread or 30 Minute Dinner Rolls to sop up any leftover gravy.

What is Hungarian Paprika

Paprika is made from grinding up dried peppers. Peppers can range from hot to mild, so paprika will vary from region to region. In a lot of American cooking like as deviled eggs, paprika is mainly used as a garnish.

In Hungarian cooking, paprika is usually used to flavor the dish instead of a garnish. Some paprika is smoked, some may be sweet, some may be mild, and some may have a stronger flavor. In Hungarian cooking, usually a mild to sweet paprika is used.

A close up of a delicious bowl of Hungarian goulash with bread.

Hungarian goulash freezes perfectly, making it ideal to make in batches for the winter. I love quickly warming up a single serving of this goulash recipe for a quick lunch or dinner!

More Soups You’ll Love

 

Hungarian Goulash

Tender beef and potatoes in a beefy broth seasoned with paprika.

  • 2 medium onions
  • 2 teaspoons butter
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika
  • 1/4 cup flour
  • 1 1/2 pound stewing beef (trimmed and cut into 1" cubes)
  • 2 cups beef broth
  • 1 cup diced tomatoes
  • 3 cups potatoes
  • 1 1/2 cup carrots
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

  2. In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes. 

  3. Slowly add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes, potatoes, carrots, salt and pepper. 

  4. Stir and bring to a boil, cover, then reduce to a simmer for about 1 1/2 -2 hours or until tender.

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Minestrone Soup

This super easy Minestrone Soup recipe is a one pot meal that is full of vegetables, pasta and an incredible tomato base. It’s the perfect hearty dinner for a cool fall day!

This Minestrone soup is one of our favorite soups, and we are soup lovers. It’s quick, it’s healthy, and it’s perfect for dunking with some crusty bread or rolls!

overhead of minestrone soup recipe in a grey pot with spices and cheese on the side

(more…)

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Minestrone Soup

This super easy Minestrone Soup recipe is a one pot meal that is full of vegetables, pasta and an incredible tomato base. It’s the perfect hearty dinner for a cool fall day!

This Minestrone soup is one of our favorite soups, and we are soup lovers. It’s quick, it’s healthy, and it’s perfect for dunking with some crusty bread or rolls!

overhead of minestrone soup recipe in a grey pot with spices and cheese on the side

(more…)

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Stuffed Pepper Soup

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers, and tomatoes. Add in your rice and serve it hot!

This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!

Stuffed Pepper Soup in a serving bowl

I love the combination of beef and rice in soups, Cabbage Rolls and even in side dishes like Dirty Rice! We often make Stuffed Peppers because we love the flavors but as the weather turns cooler I tend to make a lot of soup recipes!

This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).

A ladle full of stuffed pepper soup

I use red and green peppers but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.  

One of the things I like best is that this homemade stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)! 

A pot of stuffed pepper soup ready to be served

How To Make Stuffed Pepper Soup

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep! 

  • Brown beef, onions, and garlic in a large pot. Drain.
  • Add remaining ingredients except rice and simmer 25 to 30 minutes.
  • Finally, stir in the cooked rice and parsley and heat about 5 minutes.

See? It’s seriously that simple! 

You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Adjust your cooking times to 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

Stuffed pepper soup can be made in batches and frozen, it reheats really well. I love freezing it in individual servings and enjoying it when the weather cools down!

a steaming bowl of stuffed pepper soup

Stuffed pepper soup is similar to my Hamburger soup recipe, in that it is tomato and beef based, and packed full of veggies! I use beef and sausage but feel free to use ground turkey or turkey sausage for leaner options. If you’d like a low carb stuffed pepper soup, swap out the rice for cauliflower rice. This stuffed green pepper soup only has around 250 calories per serving, making great choice for lunch or dinner!

 

 More Bell Pepper Recipes You’ll Love

Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.

Stuffed Pepper Soup

Stuffed pepper soup has sausage and ground beef lots of tende sweet bell peppers, and tomatoes. Add in rice and serve it hot!

  • 1 1/2 pounds ground beef
  • 1/2 pound ground sausage
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 6 cups low sodium beef broth
  • 1 can (16 ounces crushed tomatoes)
  • 1 can (28 ounces diced tomatoes, undrained)
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups cooked long grain white or brown rice
  • 2 tablespoons fresh parsley (chopped)
  1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.

  2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
  3. Add rice and parsley and simmer an additional 5 minutes or until heated through.

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Fresh Tomato Soup (quick and easy)

Homemade Tomato Soup is quite possibly one of the most perfect soup recipes you will find!  Garden fresh tomatoes, red peppers, garlic and fresh herbs are roasted to bring out their natural flavours, then blended to a creamy finish.

We often eat tomato soup with a classic Grilled Cheese Sandwich for dipping or topped with croutons and parmesan cheese!

A large pot of homemade Tomato Soup

Fresh Garden Tomatoes

The best tomato soup recipe is simple and made with fresh ingredients. This is the best I have ever had (and once you learn how to make tomato soup, you’ll never buy canned again)!

Tomatoes for Soup

Making tomato soup from scratch is surprisingly easy.  It needs just a few fresh ingredients and can be prepared in under and hour making it the perfect weeknight meal!

I use fresh garden tomatoes, any kind of tomatoes will work. I would suggest using the ripest, reddest ones you can find as they’ll have the best (and sweetest) flavor.

In a pinch you can use canned tomatoes, they won’t have the same flavor as roasted tomatoes but are still great. Use a portion of canned fire roasted tomatoes for extra flavor.

How Many Tomatoes in a Pound

Of course this varies based on the variety of tomato but to give you a general idea here are the approximates. This recipe is forgiving so its ok if there’s a little bit more or less.

1 lb of tomatoes is approximately (remember you need 3lbs for this recipe):

  • 2 large tomatoes
  • 3 medium tomatoes
  • 4 roma tomatoes
  • 2 1/2 cups chopped tomatoes
  • 20 cherry tomatoes

Roasted tomatoes, onions, herbs and garlic on a baking sheet

How to Make Tomato Soup

This tomato soup recipe could not be more simple! I start with fresh tomatoes and of course the better your tomatoes, the better your soup will be!

  1. Cut diced tomatoes/peppers with aromatics, herbs and seasonings.
  2. Roast until you see a bit of char on the veggies.
  3. Bring broth to a boil and add roasted vegetables.
  4. Blend using a hand blender until smooth & creamy.

Top with parmesan cheese or a drizzle of heavy cream if you prefer.

If Your Tomatoes Are Too Tart

This recipe calls for heavy cream which is optional.  I personally don’t generally add the cream however, sometimes tomatoes can be very tart (depending on the variety) so the addition of extra cream can help smooth out the flavor.

Other additions for a tart soup include a pinch of sugar, a couple of pats of butter or some coconut milk (make sure it’s unsweetened).

A white bowl of Tomato Soup garnished with cheese, croutons and parsley

Such a great way to enjoy fresh seasonal tomatoes from the garden! Made with garlic, and fresh herbs like basil, parsley and oregano, this roasted tomato soup recipe has such a fresh flavor!

A Healthy Option

Canned tomato soup can be high in sodium or have other additives however, this easy homemade tomato soup is garden fresh!

This recipe is made with a limited amount of salt, fresh and natural ingredients as well as low sodium chicken broth, so this tomato soup from scratch is both delicious and healthy!

What to eat with Tomato Soup: Keep in mind the classic grilled cheese and tomato soup combo which is definitely a favorite! Other favorites are:

This fresh Tomato Soup is a summery hug in a bowl! Zesty tomatoes, red peppers, garlic and herbs combine to create, quite possibly, the best roasted tomato soup I have ever made.

 

Fresh Tomato Soup

Roasted garden fresh tomatoes and fresh herbs create the perfect simple tomato soup.

  • 3 lbs fresh ripe tomatoes
  • 4 cloves garlic (peeled)
  • ½ onion (diced)
  • ½ red bell pepper (diced)
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 cups chicken broth
  • 2 tablespoons fresh herbs (basil/parsley/oregano)
  • fresh basil & parsley for serving
  • 1/4 cup parmesan cheese (optional garnish)
  • 1/2 cup heavy cream (optional)
  1. Preheat oven to 450°F.
  2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
  3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
  4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

  5. Bring chicken broth to a boil, add tomatoes and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

  6. Top with parmesan cheese, croutons or a drizzle of heavy cream.

I generally add some cream if the tomatoes are extra tart, most often nice ripe tomatoes won’t require the cream.  Taste the soup once blended and decide if you’d like to add the cream.  Stir in a little at a time.

Nutrition information does not include cream or toppings.

More Tomato Based Soups