Triple Tomato Soup

I grew up eating and loving Campbell’s Cream of Tomato soup, so when I decided to make my own tomato soup, it was that texture and flavor I had in mind. Triple tomato is perfect for adults and children who don’t like too much “green stuff” in their soup, but a little more intense to please those who want something more.

Triple Tomato Soup
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Cook time: 
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Serves: about 6 to 7 cups
  • 1 tablespoon unsalted butter
  • 1 large Spanish onion, coarsely chopped or thinly sliced
  • 1 garlic cloves, pressed or finely chopped
  • 1 celery stalk, peeled and sliced
  • ½ teaspoon curry powder
  • 1 28-ounce can Italian plum tomatoes, chopped
  • 4 to 5 cups chicken or vegetable stock
  • 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
  • ¼ teaspoon brown sugar
  • 5 sun-dried tomatoes, packed in oil or dried
  • 10 cherry tomatoes, sliced, for garnish
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes,
  2. Add the plum tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1½.
  3. Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth, gradually adding the cooking liquid. Transfer to a container, cover, and refrigerate up to three days or serve immediately, garnished with cherry tomatoes