The smooth creaminess of this soup evokes memories of the tomato soup many might remember from their childhood but with far more flavor. Campari and cherry tomatoes puréed with fresh oregano, thyme and basil to celebrate these gorgeous flavors of summer.
Emily was home this past February, and with the help of her two kiddos, planted a glorious assortment of herbs and flowers. The fresh oregano has started to bloom indicting it is time to harvest and this recipe seemed perfect for those fragrant leaves.
The soup starts with red ripe Campari tomatoes, which are particularly wonderful during warm summer months. But they’re also a variety available throughout the year making this a soup perfect in any season. Layer upon layer of tomato goodness is added from plump cherry tomatoes, sun dried tomatoes and rich tomato paste. Carrots, sweet onion and a savory note of garlic are added along with the fresh oregano, thyme and basil.
The ingredients are blended together with a rich chicken stock until silky smooth.
In no time at all, you’ve got a luscious and comforting soup.
Revive those childhood memories with this beautiful tomato soup, served piping hot with a sprinkling of Parmesan cheese!
Tomato Soup with Fresh Oregano, Thyme and Basil
1-½ cups chicken or vegetable stock
2 ½ cup quartered Campari tomatoes
1 cup halved cherry tomatoes
2 medium carrots, scrubbed and cut into 2” pieces
1 small jar (7 to 8 ounces) sun dried tomatoes packed in olive oil, drained
2 tablespoons chopped sweet onion
½ teaspoon chopped garlic, about 1 clove
1 tablespoon fresh oregano
2 teaspoons fresh thyme leaves
1 tablespoon chopped fresh basil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
2 tablespoons tomato paste
1 teaspoon concentrated chicken base
½ cup milk
Grated Parmesan cheese for garnish, optional
Pour the chicken stock into the canister of the blender then add the chopped Campari and cherry tomatoes.
Toss in the carrots, sun dried tomatoes along with the onion and garlic. Add the thyme, oregano, kosher salt and pepper plus the tomato paste and chicken bouillon.
If processing in a Vitamix, use the “hot soup” setting or start on low and blend for about 30 seconds then on high for about 5 minutes, or until the soup very smooth.
Pour in the milk and process on low for about 15 to 20 seconds. You can transfer to a saucepan over medium-low heat to keep warm.
Each batch makes 4 servings.
I’m obsessed with my Vitamix and using it to make soup is incredibly easy. You can use other blenders or a food processor though the soup might not be quite as smooth but will still be delicious. The recipe makes about 5-½ cups and because it is so easy to pull together, I typically make two batches whenever I make it.
Tomato Soup with Fresh Oregano, Thyme and Basil
Equipment
- Vitamix or standard blender
Ingredients
- 1-½ cups chicken or vegetable stock
- 2-½ cups quartered Campari tomatoes
- 1 cup halved cherry tomatoes
- 2 medium carrots, scrubbed and cut into 2” pieces
- 1 small jar sun dried tomatoes packed in olive oil ,drained (7 to 8 ounces)
- 2 tablespoons chopped sweet onion
- ½ teaspoon chopped garlic, about 1 clove
- 1 tablespoon fresh oregano
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons tomato paste
- 1 teaspoon concentrated chicken base
- ½ cup milk
- Grated Parmesan cheese for garnish, optional
Instructions
- Pour the chicken stock into the canister of the blender then add the chopped Campari and cherry tomatoes.
- Toss in the carrots, sun dried tomatoes along with the onion and garlic. Add the thyme, oregano, kosher salt and pepper plus the tomato paste and chicken bouillon.
- If processing in a Vitamix, use the “hot soup” setting or start on low and blend for about 30 seconds then on high for about 5 minutes, or until the soup very smooth.
- Pour in the milk and process on low for about 15 to 20 seconds. You can transfer to a saucepan over medium-low heat to keep warm.
