Hello Winter and the dark days you bring. Thankfully during the winter months eating soup every day for two out of three meals is acceptable. Today I was craving tomato soup, but there was none to be found in my cupboard (this is often the case in this house).
This soup grew into a recipe as I discovered what I had on hand in my kitchen. I found some fresh tomatoes on the counter that needed eating, some onion already in the fridge, dried herbs, and some celery that has been hanging out in a jar of water by the sink. I thought to myself, “These will do”.
I start by sautéing the onion and celery, when they were done I threw them and the tomato ingredients in a blender, blended it until smooth, then poured it into a sauce pan with the spices and cooked it until it tasted full and rich. All in all it was very simple to make with hardly any dirty dishes.
- 20oz fresh tomatoes (I had a heirloom mix on hand)
- You could also use a can of whole tomatoes as well. The cans are typically 28oz, you can continue with the same measurements below)
- 2-3tbsp tomato paste – gets it nice and stew like
- 1/2 white onion, roughly chopped
- 3 stalks of celery
- 1cup of vegetable broth – or broth of choice
- 1 – 1.5tsp dried basil, parsley, oregano, and thyme
- 1tsp Herbes de Provence ( I like Trader Joes brand)
- 1tsp red pepper flakes (optional, I liked the spicy addition)
- salt and pepper to your taste
- Saute the onion and celery in some olive oil for 5 -7 minutes in the sauce pan
- Place the tomatoes, tomato paste, onion, and celery into the blender. Blend for about 1 -2 minutes until quite smooth
- Pour the mixture from the blender to a sauce pan, cook on medium-high heat
- Add in the dried herbs
- Cook until bubbling/boiling, simmer for about 20 minutes with lid on the pan
- Simmer for another 15 – 20 minutes with the lid just slightly propped on the pan
After those first 20 minutes I found that the soup was too watery, that is why I simmered with the lid just tilted to let some steam out. Remember to stir from time to time as it will stick to the bottom as it is cooking. Season to your tastes.
Once this cooked and all the flavors mixed it had a very delicious tomato flavor.
I added buffalo mozzarella on top, alternatively you could add some cream or non-dairy unsweetened and unflavored cream. I did not add cream as I did not want to mellow the flavor any and I found the recipe just superb without it.
I made potato latkes instead of the traditional grilled cheese, it was fantastic.
Til next time,