Wednesdays Unplugged – Best Tomato Soup



"Home is the nicest word there is." ~ Laura Ingalls Wilder



NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


Last weekend was Habitat for Humanity's annual Hard Hat & Black Tie gala fundraiser and John and I worked as volunteers. It's always fun to see the creative attire. The photo booth is always a hit… it had long lines all evening. It was a magical night, and they raised over $735k to help them promote affordable homeownership and empower communities!


When we had grilled cheese last week of course we had to have tomato soup with it. I made a version based on a Ree Drummond recipe and loved the leftovers for the rest of the week! I loved the simplicity of using canned diced tomatoes and tomato juice, but it is important that you get good quality!  I used Red Gold brand for both, and found them to be delicious. Didn't want it too heavy so used half & half instead of cream.


  • 1 medium onion, diced Tomato soup
  • 6 tablespoons butter
  • Two 14.5-ounce cans diced tomatoes (I used Red Gold)
  • One 46-ounce can tomato juice (also Red Gold)
  • 4 tablespoons sugar (to cut the acidity, can use 3-6 tbsp)
  • 3 chicken bouillon cubes
  • Freshly ground black pepper
  • 2 cups half and half
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley

Melt the butter in a large pot or Dutch over. Thrown in the diced onion and cook until translucent. Dump in the diced tomatoes and stir to combine… then add the tomato juice.

Add 3-6 tablespoons sugar to taste to cut the acidity, which can vary depending on the tomatoes. (I added six and it was a little too much for the tomatoes I used.)

Add 3 chicken bouillon cubes and lots of freshly ground black pepper. Stir to combine, then heat almost to a full boil. Turn off the heat and stir in the half and half. Add the basil and parsley and stir. Serve warm!

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!


Blog Categories


Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.