Classic tomato soup, updated

smSoup1.jpgThere are few things more warming than a bowl of spicy homemade tomato soup with crusty bread on a cold winter’s day. But if you are grown-up foodie, then nothing from a can will make the grade.  This homemade version takes only minutes but is so good you will might as well double it. You can garnish the soup with a spoonful of sour cream if you are feeling decadent, or low-fat creamy Greek-style yogurt. Serve it for a warming lunch or dinner with a big green salad and crusty garlic bread or cheese topped bread. 

Open a large can of San Marazano tomatoes or Muir Glen Fire Roasted diced tomatoes. Using a food processor or stick blender, puree but leave some texture. 

Peel, dice and sauté 1 small onion in 2 Tbsp. of olive oil. Do not brown over medium heat

Add ½ tsp dried chili flakes

When the onion is soft add 1 or 2 peeled and crushed cloves of garlic and sauté for 30 seconds

Add 2 tbsp. brown sugar

1 tbsp. red wine vinegar and stir until dissolved

Add tomatoes

Add 1 can of organic chicken stock or water and simmer

Taste and correct salt

Add fresh black pepper