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. I use fire-roasted tomatoes and smoked spices for a smoky flavor, but regular tomatoes and spices work fine too.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1tablespoonextra virgin olive oildivided use
1mediumonion, finely chopped1 1/4 cups
3-4largegarlic cloves, finely chopped
2-3cupsbroth, preferably homemadechicken, turkey or vegetable
2-28ounce cans diced tomatoesI use fire-roasted
1 teaspoondried thyme or oregano leavesor 1 tablespoon fresh chopped
1/4teaspoonground black pepper
Optional garnishes: fresh chopped chives
fresh chopped chives or scallions
fresh chopped cilantro or parsley
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 (or if it has been refrigerated). Serve warm, garnished as desired. At serving, drizzle top oft he soup with additional olive oil if desired.
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.
Recipe from Chef Sally Cameron of AFoodCentricLife.com