I’m having a newfound appreciation for good soup. It’s a good option if you want something light, and I usually serve it with salad and a side of bread. My friend Sanila posted this on her story and it looked delicious enough to try. It has a lot of basic ingredients that I already had in my fridge, and it turned out SO.GOOD. Leaving the recipe here if you want to recreate it (thanks for this Sanila!).
Tomato Soup Recipe
(Makes about 4-5 servings)
- 1 onion, chopped
- 4 cloves garlic
- 2 Tbs olive oil
- 1 can of peeled tomatoes (14 oz.)
- 4 fresh tomatoes of your choice, diced
- 2 cups vegetable broth (you can use chicken broth too)
- Fresh ground pepper to taste
- 1-2 tsp salt (if your broth already has salt, wait to add at the end)
- 2 tablespoons butter
- Parsley or cilantro
- 1 tsp sugar
- 1/2 tsp of baking soda (optional to cut acidity)
- 1/4 cup heavy cream (optional)
- Chili powder (optional, just a pinch)
- Parmesan cheese or white cheddar (optional to top at the end)
(NOTE: I did all the optional choices above but cut the parsley/cilantro because I didn’t have any but it was still delicious)
- In a big pot, saute onions and garlic in olive oil
- Add fresh and canned tomatoes (with tomato juice from the can), vegetable broth.
- Bring to a boil and then simmer for 15 min, stirring occasionally
- After 15 min, add salt (if your broth doesn’t already have salt, otherwise wait til the end to add), pepper, butter, and minced cilantro or parsley. Simmer for 15 more minutes.
- After 30 total minutes of simmering on low-medium heat, add sugar and baking soda
- Next, puree with an immersion blender. (I used my Vitamix for this and it worked really well!)
- After blending, pour back in the pot and whisk in heavy cream. Let simmer or 5 minutes. Add a pinch of chili powder if desired (I felt like this added a nice flavor to it)
- Top with parmesan or white cheddar cheese
I added with a side of sour dough with grated cheddar cheese and it was *chef’s kiss*.