No Voodoo Needed – This Soup Is Enough To Charm Everyone Around You!


Tomato soup is very easy, yet very tricky to make.  It is easy to mess it up because if you do not have the right spices or cook it well, it can end up tasting like warm ketchup. But if you know how to cook it and make it properly, it can be the heartiest and most delicious soup you have ever tasted (and yes, even better than Panera Bread’s).

This one is a simple and straightforward recipe that has just enough spices to make it delicious without making it complicated.  You will love it! Check out what our friends over at Jo Cooks had to say about this:

“roasting tomatoes brings out the sweetness in tomatoes giving your a rich and smooth delicious soup loaded with lots of fresh herbs.”

Yep, I agree! The blend of sweet and savory is so great in this dish!



2 tbsp Bertolli olive oil

2 lb tomatoes

salt and pepper to taste

2 cups Swanson vegetable broth

2 tbsp olive oil

1 tbsp Land O’ Lakes unsalted butter

1 large onion, chopped

3 cloves garlic, minced

¼ cup chopped fresh basil

1 tbsp fresh thyme, chopped

2 tbsp Gold Medal all purpose flour

1 tbsp Domino brown sugar

1 tsp smoked paprika

salt and pepper to taste

Thyme Toasted Bread

1 loaf of long ciabatta bread or French baguette

1 tbsp fresh thyme, chopped

¼ cup olive oil

sea salt to taste



Preheat oven to 400 F degrees.

Add the tomatoes to a 9×13 baking pan and drizzle with 2 tbsp of olive oil, then season with salt and pepper. Bake for about 30 minutes or until tomatoes start to char slightly.

Add the tomatoes (with skin on) to a blender along with 1 cup of vegetable broth. Blend until tomatoes are smooth.

In a Dutch oven or heavy soup pot, heat the olive oil and melt the butter over medium heat.

Add the chopped onion and garlic cloves and cook for 5 minutes or until the onion is soft and translucent.

Add chopped fresh basil and thyme and stir. Sprinkle the flour over the onions and stir. Add remaining 1 cup of vegetable broth and whisk, just to make sure there are no lumps from the flour.

Pour the blended tomatoes to the pot and stir.

Add brown sugar, smoked paprika and season with salt and pepper.

Simmer uncovered for 20 to 30 minutes, stirring occasionally.

Serve with grated Parmesan cheese and/or toasted bread.

Thyme toasted bread

To make the toasted bread, slice the bread into thin slices. Brush with olive oil then sprinkle with fresh thyme. Season with sea salt.

Place the bread on a flat baking sheet, and place under the broiler for 2 minutes. Turn the bread over and broil for another minute or so, making sure not to burn.




Quick Tip: If you cannot make thyme bread, just serve with dinner rolls.

Thanks again to Jo Cooks for this amazing recipe.