Lucy’s Tomato Soup

Another guest spot coming your way but first, the back-story.

The Mrs. recently came across this recipe when her co-worker, Lucy, brought some leftovers into the office to share with her colleagues. The dish was a huge hit. Even better, Lucy was kind enough to provide us with the recipe and was willing to share it on I finally got around to replicating Lucy’s Tomato Soup this weekend and I have to say it is as advertised.

This tomato soup is packed with flavor, spice and nutrients. While I have yet to fully venture into making soups, I have to say this recipe was really fun to make. Take pot, toss in veggies and blend…really fun. Best part — this recipe makes ALOT of soup. So much that you can easily freeze several batches for future use.


Serving Size (15 cups of soup)

Estimated time: 90 minutes


  • 12 cups of water
  • 2-3 pounds roma tomatoes
  • 2 large onions, cut into quarters
  • 1 large red pepper, cut in quarters
  • 1 large yellow pepper, cut in quarters
  • 1 head of fresh garlic, peeled
  • 3 carrots, peeled
  • 3 celery stalks
  • 1 jalapeño pepper, cut into quarters
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon dried basil
  • 1 1/2 tablespoons salt
  • 1 28 oz can crushed tomatoes
  • 1 6 oz can tomato paste
*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.

What You’ll Need:

  • blender
  • 8 quart stock pot
  • soup ladle
  • large mixing bowl


  1. put everything except for crushed tomatoes and tomato paste into a large stock pot and heat on high (uncovered) for 30 minutes
  2. remove roma tomatoes and peel off the skin using a fork. the skin should come off easily after being boiled. toss tomato back into the pot
  3. time to blend the stock. position the blender near the stove. ladle a few scoops of stock into the blender making sure not to fill it more than 1/2 way. important: hot liquid is tricky to blend. to avoid a mess, make sure to hold firmly down the blender lid with a dish towel
  4. puree soup mixture and pour into a large bowl. ladle a few more scoops from the stock pot and into the blender. puree and pour into the other bowl. repeat this process several times until the entire stock is blended
  5. pour stock puree from mixing bowl back into the stock pot
  6. add crushed tomatoes and tomato paste
  7. turn heat back onto medium and simmer uncovered for 40 minutes to allow the ingredients to combine and soup to reduce (thicken)


  • this is a lot of soup!  I decided to store some away in ziplock freezer bags for future use
  • this dish is great alone, but change it up by serving with rice or barley
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5 Comments on “Lucy’s Tomato Soup”

  1. Nice post. I’ve been looking for a tomato soup recipe and this sounds wonderful! Thanks for sharing.

  2. Looks fantastic, what inventive photos! Lovely colour and a lovely recipe.

  3. Anna says:

    I love lycopene in tomatoes. After my mom survived endometrial cancer, she has been constantly incorporating tomatoes (lots of tomatoes…I wouldn’t mind, I love tomatoes!) in her diet. It is a delight if the tomato dish is as rich as this soup. Thanks for the post!

  4. What a beautiful and soothing soup!

  5. Hello! I made this recipe today. It made A LOT of soup, around 20 cups. Maybe the vegetables that I used were super huge, but there was a lot. The house smelled great while I was cooking. I’m looking forward to fresh soup all week for lunch. I find that some tomatoes are really acidic, so I try to balance that out a bit by adding a bit of sugar. It’s so full of nutrients, though. I think I will be making this soup a lot this winter.

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