Tomato soup is a classic American recipe. Everyone has their favorite, whether it’s from a can like Campbell’s or Progresso, or whether it’s from a restaurant—like the iconic Corner Bakery soup. Turns out, tomato soup recipes are so simple to make, whether on the stovetop or in the slow cooker. So, forget heading out tonight: instead, make your own out-of-this-world tomato soup! Here at AllFreeCopycatRecipes.com, we came up with our own take on the Corner Bakery Roasted Tomato Basil Soup, and it will meet your tomato soup needs!
The Corner Bakery soup recipe we designed was inspired by years of cooking tomato soup recipes found across the blogosphere. We easily could have eaten a few bowls, but we thought sharing with the office would be the “right” thing to do. In less than an hour, you could be slurping down a bowl of the Corner Bakery Tomato Basil Soup Knockoff.
Corner Bakery Soup Knockoff
Yield: 6 servings
- 4 (14.5 ounce) cans diced tomatoes (juice strained and reserved)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 4 cups+ chicken stock
- 1 tablespoon sugar
- 1/2 cup half and half
- 1/2 cup chopped basil
- 1/4 teaspoon dried oregano
- salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Place the diced tomatoes (with the juice reserved for later) on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast the tomatoes in the 400 degree F oven for 40 minutes. Keep an eye on the tomatoes and stir them around if they start to burn.
- In a large stockpot, heat 1 tablespoon olive oil and butter over medium-high heat.
- Cook the minced garlic for 30 seconds. Then add the chopped onion, celery, and carrots. Saute until vegetables are softened and the onions are translucent.
- Add the roasted tomatoes, reserved tomato juice, chicken stock, and sugar. Simmer until it starts to thicken, or about 15 minutes.
- Add the half and half, basil, oregano, salt, and pepper.
- Puree the Corner Bakery soup in a food processor fitted with a steel blade. Process for 2-3 minutes or until the soup is smooth.
- Return the soup to the stove top and bring to a simmer. Adjust the seasonings. Serve with croutons and fresh basil.
Still hungry for more Corner Bakery copycat recipes? Here are some others that you’re sure to adore:
- Corner Bakery Quinoa and Pico Salad
- Corner Bakery Copycat Swiss Oatmeal (shown)
- Corner Bakery Mozzarella Tomato Arugula Salad
- Corner Bakery Southwest Avocado with Corn & Tomato Salsa (shown)
- Copycat Corner Bakery Cinnamon Creme Coffee Cake
- Corner Bakery Roast Beef and Goat Cheese on Potato Thyme Bread (shown)
- Copycat Corner Bakery Sweet Crisps (shown)