Creamy Tomato Soup

creamy tomato soup
Comfort food, tomato style.

1 qt home-canned tomatoes OR two pounds fresh, cored and peeled
1 cup rich yoghurt
1 tsp dried basil leaves, ground in your palms
1 tsp salt
1/8 tsp fresh ground pepper
2 Tbsp honey

1. Combine all ingredients in blender and blend well.
2. Place in heavy-bottomed saucepan.
3. Bring to a boil then down to a simmer for 10 minutes. If you are starting from whole raw tomatoes, you may have to simmer a little longer. Let your senses guide you.
4. Stir occasionally to prevent burning.

Cooking yoghurt will kill the bacteria so don’t consider the yoghurt in this recipe as a probiotic.

Got some grilled zucchini laying around? Cut into chunks and toss it in just long enough to get warm.

This can also be served with a bit of grated hard cheese like parmesan, or my favorite, asiago.

Do you like provolone? A slice is nice on top on this soup.

3 Responses to “Creamy Tomato Soup”

  1. 1 Sophie August 23, 2009 at 7:05 pm

    So, I understand that the recipe calls for home-canned tomatoes because store-bought canned tomatoes are illegal. But what if I don’t currently can tomatoes? Should I just use 1 qt of tomatoes, or do those tomatoes need to be altered in some way (diced, pickled, cooked etc.) for them to replace home-canned tomatoes?

    Thank you.


    • 2 Paul Stocker August 25, 2009 at 2:30 pm


      One quart of home canned tomatoes equals about 2 pounds of raw whole. If you start with raw whole tomatoes, you may have to cook it longer than the 10 minutes in the recipe so let your senses guide you.

      By the way, thanks for this question. I will improve the recipe to include this info.


  1. 1 My Home Smells Like FOOD! « Naturally Gutsy Trackback on November 18, 2011 at 12:35 pm

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