Recipes by Kristin Riley

Homemade Tomato Soup

Homemade Tomato Soup

Quick, delicious and nutritious. Easy enough to make for lunch, and elegant enough to serve for dinner.

Easy, delicious and nutritious. Made with canned tomatoes, organic beef stock and topped with goat cheese.

I added cooked rice pasta to make a delicious noodle soup for dinner.

Made with organic canned tomatoes, and topped with goat cheese crumbles

Homemade Tomato Soup
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 crushed clove garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh or ½ teaspoon dried thyme
  • 1 litre organic beef stock
  • 2-796 ml cans diced tomatoes
  • ¼ cup cream
  • salt and pepper
  • goat cheese
  1. In medium saucepan, heat oil over medium. Add onion and cook until translucent. Add garlic and tomato paste, stirring while you cook for 1 minute. Add thyme, broth and tomatoes with their juices, breaking them up with your spoon. Season with salt and pepper.
  2. Cook on medium low for 20 minutes. Remove from heat and puree.
  3. Add cream. Stir to combine.
  4. Top with goat cheese crumbles to serve.


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