Tomato Soup and Beef Vegetable Soup

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Tomato soup

Rosemary infused tomato soup: I made this soup by using the leftover tomato juice from the canned tomatoes I use when making my homemade spaghetti sauce. Traditionally, tomato soup is made from 1 can of tomatoes pureed and 3 cups of broth, give or take.

When I make my sauce I usually have about 5-6 cups of juice left over so I turn it into soup.  The photo above also shows homemade beef vegetable soup  and pot pie, (recipe below) made from the stew meat used to flavor and thicken the spaghetti sauce.

Homemade Tomato Soup

  • 5-6 cups canned tomato juice
  • 1 can fire roasted tomatoes, pureed in food processor
  • 1 sprig fresh rosemary, left intact
  • 1 Tbs fresh thyme, dried thyme will work
  • 1/2 med onion, sauteed
  • 1 clove garlic, sauteed
  • 1 tsp ground celery seed, not celery salt
  • 1/4 fat free half & half, optional but worth it!
  • 1/4 cup sugar, to taste
  • salt and pepper, to taste

~Once you have sauteed the onion and garlic add them, along with the rest of the ingredients except the rosemary, sugar, tomato juice and cream to your food processor or blender and puree. Add blended ingredients to a 5 quart pot along with the tomato juice, rosemary sprig, and 1/2 of the sugar.

~Simmer about 20 min, remove rosemary, stir in the half  & half.

~Now this is where you want to tweek the soup to your taste. If it’s too acidic, add more sugar. Be sure to add the salt and pepper to taste too. It’s much easier to add a little at time than to try to fix an over seasoned recipe.

Quick Beef Vegetable Soup

  • 4-6 cups beef broth
  • Stew meat from spaghetti sauce
  • 3 carrots, cut into bite size pieces
  • 3 celery stalks, cut into bite size pieces
  • 1 medium onion, cut into bite size pieces
  • 1 bay leaf
  • Salt and pepper to taste

~Heat broth in a  5 qt pot, add all ingredients except beef.  Simmer about 20 minutes or until vegetables are soft to your liking. Add meat, heat thru and enjoy!

If you don’t have pre-cooked beef, simmer 2 lbs stew meat in broth 2-3 hours or until tender then add your vegetables.  You can add any vegetable you like or you can use pre-canned mixed vegetables.
To make pot pie simply cut a piece of refrigerated pie crust to fit your dish and bake according to directions. 

Bon Appetite ~ ~Valerie

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