Sauté onion in oil; add garlic, tomato paste, chili paste, cook until fragrant.
Deglaze with Marsala.
Add tomatoes, cook 10–15 min.
Add broth, herbs, salt, pepper; simmer 20–30 min.
Remove woody stems, blend smooth.
Stir in cream, adjust seasoning, finish with pepper.
Serve with cheesy toast.
https://karajonescooks.com/recipes/homegrown-tomato-soup/ · Recipe by Kara Jones Cooks
Good to know
This rich tomato soup blends fresh garden tomatoes, aromatics, Calabrian chili, and Marsala into a smooth, creamy dish. Finished with a touch of heavy cream, it pairs perfectly with cheesy toast.
Substitutions
Vegetable broth instead of chicken broth
Red wine or dry white wine in place of Marsala
Red pepper flakes or chili garlic sauce instead of Calabrian chili paste
Half-and-half or whole milk as a swap for heavy cream
Storage & reheating
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until hot throughout before serving.
Common questions
When should the herb stems be removed?
Remove the woody stems from the herbs right after simmering, before blending the soup smooth.
What should be served with this soup?
This soup is served with cheesy toast.
How long do the tomatoes simmer in the soup base?
The chopped tomatoes cook for 10 to 15 minutes before adding the broth, then the entire mixture simmers for an additional 20 to 30 minutes.
Watch Kara make it
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