As the temperature dips and the days shorten, there's nothing quite as comforting as a steaming bowl of tomato soup.
So, let's dive into creating the perfect tomato soup to chase away the cold and nourish your body and soul.
Ingredients:
2 tablespoons cooking oil
1 medium onion, chopped
2 cloves garlic, minced
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2 cans crushed tomatoes or whole peeled tomatoes.
1 can of diced tomatoes (optional)
4 cups vegetable or chicken broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup heavy cream or coconut cream (optional, for creaminess)
Fresh basil leaves or croutons for garnish (optional)
Instructions:
Heat a couple of tablespoons of cooking oil in a big pot. Toss in a chopped onion and cook it until it's soft for about 5-7 minutes. Then, add a couple of minced garlic cloves and cook for another minute until it's fragrant.
Next, pour in two big cans of crushed tomatoes (or whole peeled, if that's what you have). If you want, you can also add a can of diced tomatoes. Then, pour in four cups of vegetable or chicken broth.
Sprinkle in a teaspoon of dried basil and half a teaspoon of dried oregano. Add some salt and pepper to taste. Bring the soup to a simmer, then turn the heat down low, cover the pot, and let it cook for at least 20 minutes, or up to an hour if you have the time.
If you use whole peeled tomatoes, you'll want to blend the soup after it's simmered. You can use an immersion blender right in the pot, or let it cool a bit and use a regular blender. Be careful if blending hot liquid. If you used crushed tomatoes, you might not need to blend them at all.
If you want a creamier soup, stir in a quarter cup of heavy cream or coconut cream. Ladle the soup into bowls and garnish with fresh basil or croutons, if you like. Serve with grilled cheese or crusty bread. Enjoy!
