Pioneer Tomato Soup {A Meatless Monday Recipe

Pioneer Tomato Soup {A Meatless Monday Recipe

I consider a grilled cheese and tomato soup absolute comfort food, especially after a long day at work or a chilly day. The combination is just perfect, don’t you think? If you just said yes, then you will love this Pioneer Tomato Soup!

I know, I’ve made tomato soup before. In fact, I have made it twice before for Meatless Monday. The first time I chose a recipe that used roasted red bell peppers. The second time, I used the same recipe, but left out the peppers. You see, I am trying to find a recipe that tastes very similar to Campbell’s Tomato Soup. You may be asking why I just don’t buy a can of the soup and be done with it. I’ll admit, sometimes I do that, but I feel really bad about doing it. If you are still asking why, have you ever looked at the ingredient list? It is pretty disturbing. I’m not sure why half the ingredients listed on the side of the can are in the soup. I mean, why do you need HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE to make tomato soup? As if that wasn’t enough to gasp about, if you scan over to the nutrition info, there is a whopping 480 mg of SODIUM! That is why I am trying to find a tomato soup recipe I can live with. 

I watched an episode of the Pioneer Woman I had on the DVR not long ago. She made a tomato soup I had to try. I noticed her recipe called for canned tomatoes. The soups I made in the past used fresh roasted tomatoes. These soups were good, but had a little too much raw taste for my liking. My thought was that the canned tomatoes just might take away some of that raw taste I didn’t like before. I made a few slight adjustments to the recipe and decided to call this soup Pioneer Tomato Soup after The Pioneer Woman. 

Here’s how I made it:

This Pioneer tomato soup is comfort food that is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day! | TheMountainKitchen.com

In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.

This Pioneer tomato soup is comfort food that is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day! | TheMountainKitchen.com

Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.

Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)

This Pioneer tomato soup is comfort food that is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day! | TheMountainKitchen.com

Pour in the cream, and basil. Season with salt & pepper. Taste and adjust seasonings as necessary.

Simmer for another 5-10 minutes, but do not allow it to boil.
Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!

This Pioneer tomato soup is comfort food that is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day! | TheMountainKitchen.com

I’ve got to say, this Pioneer Tomato Soup is a great tomato soup and the closest I have found by far to match the condensed soup. I’ve said before that Ree’s recipes make enough to feed an army and I guess you could cut the recipe in half. I froze the leftovers and we have already eaten them out of the freezer. I think with a few more slight adjustments, I will have a winner!

Stay tuned…

This Pioneer tomato soup is comfort food that is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day! | TheMountainKitchen.com
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5 from 1 vote

Pioneer Tomato Soup

This Pioneer Tomato Soup is comfort food that is perfectly paired with your favorite grilled cheese sandwich. Make a double batch and freeze for another day!
Course Soup
Cuisine American
Keyword soup, tomato
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 207kcal

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 large carrots peeled and finely diced
  • 1 clove garlic minced
  • 1 medium onion finely diced
  • 2 tablespoons tomato paste
  • 84 ounces canned whole tomatoes (3) 28-ounce cans
  • 4 cups vegetable broth
  • 2 tablespoons fresh parsley finely chopped
  • 2 cups heavy cream
  • 2 tablespoons fresh basil chopped
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
  • Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
  • Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)
  • Pour in the cream and basil. Season with salt and pepper, to taste. Taste and adjust seasonings as necessary.
  • Simmer for another 5 to 10 minutes, but do not allow it to boil.
  • Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!

Notes

Recipe adapted from The Pioneer Woman

Nutrition

Calories: 207kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 646mg | Potassium: 504mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4135IU | Vitamin C: 21.9mg | Calcium: 97mg | Iron: 2.1mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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