Homemade tomato soup beats anything out of a box or can. This recipe goes together quickly and can be made in about 30 minutes with ingredients you probably have in your pantry.
2-3cupsbroth of choicechicken, turkey or vegetable
228-ounce cans diced tomatoes
1 teaspoondried thyme or oregano leaves
2teaspoonsground cuminoptional
2teaspoonssmoked paprikaoptional
¼teaspoonsea salt
¼teaspoonground black pepper
Optional Garnishes
fresh chopped chives or scallions
fresh chopped cilantro, parsley or basil
Dollops of pesto
Instructions
In a large pot (4-5 quarts), heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 4 minutes. Next add the dried herbs and spices and cook stirring 1-2 minutes. Add the garlic and cook another 1 minute.
Add the broth and tomatoes with their juices. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes to blend the flavors. Let the soup cool briefly and then purée in batches in a blender.
Rinse the pot and return the soup to the pot to heat if needed. Serve warm, garnished as desired.
Notes
Notes on Safe Blending: When blending hot liquids do not fill the blender more than half full. Start slow then turn up the speed. And cover the top with a kitchen towel for safety. For a creamy style soup: This soup is great the way it is, but if you prefer a creamy-style soup, add a little coconut milk.