Tomato soup that doubles as sauce!

Tomato soup over egg noodles with a slice of brie cheese on top and some parsley, in a green earthenware bowl.Tonight, I had a hankering for tomato soup. Not that over-pureed gunk out of a can, but a nice, homemade soup with a bit of texture to it. Apologies to those who are fans of the stuff out of cans; I’m not a lover, I fear.

As soon as I got home, I started pulling ingredients out of cupboards and the fridge, seeing if I had all the ingredients.

Sadly, I was without any broth/stock, so I had to over-compensate for flavour with a few ‘secret’ (cheater) ingredients. Oh heck, I can’t even talk about it any more. Here’s a picture of it and the recipe, as best as I can remember it. I’m going to suck back another bowl while you read…


1 Tbsp extra virgin olive oil
1 Tbsp butter
4 stalks celery, chopped into large pieces
2 medium/large carrots, chopped into large pieces
1/2 large Vidalia onion, chopped into large  pieces
2 Tbsp red pepper paste
3-4 fresh basil leaves, chopped
1-2 Tbsp dried oregano
2 Tbsp garlic, minced
2 tsp freshly ground black pepper
1/2 cup red wine
2 large cans of diced tomatoes, undrained
2 small cans tomato juice (approx. 3/4 cup)
2 good dashes of soy sauce (in lieu of additional salt)
1 dash of rice wine vinegar (optional – I just like the zing from it)
2-3 dashes of Worchestershire sauce
1-2 pinches white sugar (helps balance out the acid from the tomatoes)
1/3 cup Diana sauce or sweet barbecue sauce (optional)
3 Tbsp sundried tomato pesto (optional)
2-3 bay leaves
1/2 – 1 cup cream or milk (optional)


  1. Add butter and oil to a Dutch oven pot over a medium heat.
  2. Once the butter and oil are hot, add the celery, carrots and onions. Cook until onions are just turning translucent and are soft. Stir every now and then.
  3. Add the pepper paste, basil, oregano, garlic and pepper. Give it another stir.
  4. Raise the heat slightly and deglaze with the wine, scraping up anything which may have stuck to the bottom of the pot (flavour!).
  5. Pour in tomatoes and tomato juice. Stir in the  soy sauce, vinegar, Worchestershire, sugar, barbecue sauce,  pesto and bay leaves.
  6. Bring to a boil. Lower heat, cover and simmer at least 20 minutes.
  7. In a separate pot, boil up your favourite pasta (if you want a heartier meal) and drain & set aside once it’s done.
  8. Remove soup from heat, give it another stir, pulling out the bay leaves as you do.
  9. With an immersion blender, blend up all the contents of the pot until you get your desired consistency. Pour in milk or cream and give it another quick blend.
  10. Serve hot over noodles. Sprinkle cheese or serve with wedge of brie to melt in the soup, if you so wish.

The thing I love about this soup is that this soup can double as a spaghetti sauce if you’d prefer! 😉

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