Mama Claus Christmas Eve Soup

Prep Time: 1 Hour

Yields: 6–8 Servings


Mama Claus was more excited about serving Papa Claus her special Christmas soup than he was about hitching up those reindeer. Some say Santa was a bit grumpy when he came in from the barn and Mama Claus knew that she had to put a smile on his face. Her special Christmas soup did the trick! Ho ho ho!


1 (28-ounce) can diced fire-roasted tomatoes

1 (28-ounce) can tomato purée

½ cup extra-virgin olive oil

2 cups diced onions

1 cup diced celery

1 cup diced bell peppers

¼ cup minced garlic

¼ cup flour

3 quarts chicken stock

1 cup heavy whipping cream

¼ cup thinly sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

¼ cup chopped fresh basil

1 tbsp chopped fresh thyme

basil pesto, optional


In a 5-quart Dutch oven, heat olive oil over medium-high heat. Sauté onions, celery, bell peppers and minced garlic 3–5 minutes or until vegetables are wilted. Add flour, blending well into the vegetable mixture. Blend in fire-roasted tomatoes and tomato purée, bring to a simmer and cook 5–7 minutes. Remove from heat and allow to cool slightly. Working in batches, purée mixture in a blender until smooth. Return mixture to pot and bring to a simmer over medium-high heat. Add chicken stock, heavy whipping cream, green onions and parsley, stirring to blend well. Season to taste using salt, pepper and granulated garlic. Bring to a low boil, reduce to simmer and add basil and thyme. Cook 25–30 minutes, stirring often. When ready to serve, garnish with basil pesto.