Tomato soup isn’t rocket science. It’s actually REALLY easy, & can be made with as few as 3 ingredients!
In short, you’ll need a blending device, tomatoes, olive oil, and salt. Fresh basil from the garden is a simple addition for a flavor hit.
If you’re on the hunt for a no-fuss night, sometimes canned soup is the way to go.
Before you write this alternative off, please keep in mind that not all canned soups are hideous sodium bombardments, or distastefully bland. Your grocery store will likely offer different selections than mine — I have found that the “Vegetable Classics” (green label) of the Progresso brand soup are generally vegan (NOT. ALL.) and easy to split into two meals per can. Winning! The cheat here is to spruce up the canned soup with some fresh basil, or extra spices (I frequently enjoy dried red pepper flakes, fresh cracked black pepper, and garlic powder). I even enjoy tossing in a serving of rice or quinoa to thicken it out and make it more filling per protein and fiber allotment. There are a few varieties of the tomato in the Progresso brand, so make sure you read the ingredients list to purchase only the cruelty-free selections.
That done and out of the way, here’s the gist for homemade tomato soup:
I use my NutriBullet blender to first purée my chosen tomatoes; again, dependent on your area, your variety may differ. I rotate use of roma, vine-ripened, and beefsteak tomatoes most often. Use whatever appeals to YOU!
The amount of tomatoes? Well, how much soup do you want? Is this for a rainy day with grilled cheese, or do you want leftovers? Since I “eyeball-on-the-fly” cook, and I usually cook for one (*ahem* myself) I may not be the best at suggesting proportions here. Use your best judgment and proceed.
Secondly, heat a modest amount of olive oil (2 tsps to 1 tbsp?) in a pan. I like to toss in some minced garlic or onion if I feel enthusiastic. Once the oil warms, add your purée tomato and stir together with a few shakes of salt.
Bring your oil/tomato/salt to a light boil, then reduce heat to warm-simmer.
Let the whole pot sit on simmer for about 45 minutes to allow the tomato to soften and cook down with the spices, stirring occasionally. Add salt or any other spice to taste. And… that’s it! Not bad, right?
If you’re looking for something with more substance, you can always take some veggies and do a light saute in the olive oil prior to adding tomatoes. OR, leave a few tomatoes on the side that are loosely diced and toss them in after the oil is warm with the other ingredients for a more “chunky” tomato soup style.
For some of my favorite and most-used kitchen gadgets, check out the list and see what’s missing from your kitchen!
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