This recipe makes six servings of basic tomato soup.  Freeze five, and customize them later.

For a review of method and ideas, check out the full blog posting by clicking here.

Tomato Soup Base
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Print Recipe
Keep it plain, or garnish it to your liking.
Servings
6 cups (approx)
Servings
6 cups (approx)
Tomato Soup Base
BigOven - Save recipe or add to grocery list
Print Recipe
Keep it plain, or garnish it to your liking.
Servings
6 cups (approx)
Servings
6 cups (approx)
Ingredients
  • 1 Tbsp Vegetable oil
  • 1 cup Diced onion
  • 1/2 cup Diced carrot
  • 1/2 cup Diced Celery
  • 1 28oz/795ml can Tomatoes Whole, Diced, or Stewed
  • 1/2 cup Split Red Lentils
  • 2 cups Chicken or Vegetable Stock or Broth
  • To taste Salt and pepper
Instructions
  1. In a large saucepan over medium heat, sweat the onion, carrot and celery in oil for about 5 minutes, or until onion is translucent and vegetables brighten in color.
  2. Add tomatoes (squeezing to break up if whole), broth and lentils. Bring to a boil over high heat, stirring occasionally. Reduce to a simmer.
  3. Cook until carrots are just tender if planning to leave the vegetables whole. If planning to puree, cover and cook for 30 minutes, until all vegetables are very soft. Stir occasionally to keep lentils from sticking to the bottom of the pot.
  4. Leave soup chunky, or puree in batches in a regular blender or food processor, or with an immersion blender.
  5. Package in one-cup portions in containers or zip-closure freezer bags. Freeze for up to 6 months.
  6. To serve, heat and garnish as desired. Please see full blog posting for suggestions.