Quick homemade tomato soup

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There are few things that taste better on a cool day than homemade tomato soup. This version is quick and delicious. Served with grilled cheese on  a cold day it is positively luxurious. Best of all the ingredients are in your pantry.

 

Serves 4

Dice a large onion

Place in medium pot or Dutch oven.

Add: 1 tbsp. olive oil and ¼ tsp. chili flakes (omit if you hate any spice at all, but add more if like things zingy!)

Sweat your onions (this means cook but do not brown) over medium heat. Stir occasionally.

When the onion are soft, turn up heat to med-hi

Add 1 ½ tbsp. brown sugar, stir to dissolve.

Add 1Tbsp. of wine vinegar

Add 1 large (28 ounces/ 794 grams) can good Italian tomatoes.

I usually use Cento imported San Marzano tomatoes. I also like Glen Muir Fire Roasted Tomatoes.

Before adding the tomatoes blend them. Use a stick blender or pulse them in a food processor. They should have a little texture. I do not recommend using crushed tomatoes they always taste odd  to me.

Add 8 -10 ounces of water  ( about  half a can) or  organic chicken stock.

Bring to a boil then reduce the heat and simmer 5-6 minutes.

 

***San Marzano or most really good Italian as well as the Glen Muir tomatoes make wonderful, sweet tomato soup.

 

Add 1 tsp. salt to taste – salt is personal.

Add fresh pepper to tastes

Simmer 20 minutes on very low heat, and watch carefully.

Optional: Add fresh thinly sliced fresh basil to your soup (1 Tbsp.) 1 minute before serving or top with a tsp. of yogurt and fresh dill.

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