We are coming to the tail-end of soup making season here (some of you are probably still in the midst of it), but I’m willing to stretch the season out as long as possible (soup is my favorite). Until Tuesday I’d never accomplished a tasty batch of homemade tomato soup…but lovelies, I’ve now done it! I found this recipe by Michael Chiarello and ended up adapting it to suit the ingredients I had on hand (and made it vegetarian too). Let me just say that the end result was ridiculously tasty…even more so the second day (you know how soup cleverly improves overnight).

Tomato soup is frequently too acidic for me, but this version is creamy and even a little bit sweet (it’s not gross, I promise). It even tastes delicious chilled! A word to the wise however…this is not a low-fat soup! I reduced the amount of oil in my recipe, but it still calls for a lot of oil, butter and cream. I’ve now made this recipe twice (I had to make a second batch to share with my mom—a fellow soup lover), and it seems to be a very forgiving soup. I recommend playing around with the proportion and ingredients until it suits your taste buds best.

Click on the recipe image for a larger view (opens in a pop-up window).

Anyhow, this one has gone right into my binder of recipes for further use. Of course I want you to get in on the goodness too, so I made a printable copy of my adapted recipe for you all to print and enjoy. Click here to begin download. If you make the soup I’d love to hear what you think. Again you can find the original (non-adapted) recipe right here if you’d like to take a look. Enjoy! xo Ez

Photos by me.