“Only the pure in heart can make a good soup.”  – Ludwig van Beethoven
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Tomato Soup is my go to soup whenever I am in town and need a quick lunch or early dinner. When in Edgartown, I stop by the Atlantic Restaurant and grab what I think is THE best deal on island. Their Tomato Bisque with Basil Oil and 3-Cheese Grilled Cheese Sandwich is only $9 plus tax. That, my friends, is a steal on Martha’s Vineyard.

And of course, I made this soup at the restaurant all summer. Amazing how even 100 degree weather won’t stop people from ordering endless cups and bowls of clam chowder and tomato soups. We had gazpacho on the menu, but still…hot soups on hot days were big sellers.

Here’s the basic recipe I made at least once a week (soups were made daily, rotating between whatever produce was available or if we had any special requests from members). It will make a huge stock pot of soup, and it’s best to make the entire recipe and freeze for later. It’s the perfect meal when you’re not in the mood to cook. Just defrost and throw a grilled cheese together!

VGC Tomato Soup

This is the tomato soup recipe we make at work, perfect for those fall chilly days. Makes a HUGE pot, so be sure to freeze some for an rainy day or invite some friends over for a Tomato Soup and Grilled Cheese party!
Print Recipe
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  • ¼ stick unsalted butter
  • 2 medium carrots small dice
  • 2 medium white onions small dice
  • 6 stacks celery small dice
  • 8 vine ripe tomatoes diced
  • ½ fennel root sliced
  • 2, 32- ounce cans chicken stock
  • 1, 32- ounce can tomato juice
  • 1 cup flour
  • 1 stick butter melted
  • half and half to taste and preferred texture
  • salt and pepper to taste
  • 1 teaspoon red pepper chili flakes


  • In a stock pot, melt butter and saute carrots, onions, and celery. After about 5 minutes, remove vegetables from pot and reserve.
  • In the same stock pot, add tomatoes and sliced fennel; top with chicken stock and tomato juice. Simmer for 30 minutes.
  • After 30 minutes, strain tomatoes and fennel, transferring back to a clean pot. Add sauted carrots, onions, and celery.
  • In a small bowl, whisk together flour and butter until combined. Drizzle into tomato soup and whisk until thickened.
  • Season with salt and pepper, as well as red pepper chili flakes. Before serving, whisk in half and half until desired consistency is achieved.

Share with Us: What’s your favorite thing to pair with soups? Grilled Cheese Sandwiches? Crusty Crostinis? Dollops of creams? Spiced Croutons? I’d love to hear some new ideas!

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