Homemade Tomato Soup
No carrots, no celery just a simple homemade tomato soup that's quick and easy with good nourishment for the body on any day.
Ingredients
- 1 onion roughly chopped
- 3 garlic cloves minced
- ¼ teaspoon salt more like a pinch of salt for the onions to sweat
- 2 tbsps tomato paste
- 2 tbsps olive oil
- 2 tbsps butter unsalted
- 2 canned chopped or whole tomatoes
- 1 tbsp. sugar
- ½ cup passatta
- 1 teaspoon salt & pepper blend
- 500 ml low sodium chicken broth roughly 2 cups
- 1 cup tomato water
- fresh herbs
Topping Ideas
- Crostini
- cheese fresh mozzarella, shaved parmesan or any
- fresh basil
- olive oil
Instructions
- Sautee the onions In a large Dutch oven or pot, over medium heat, melt the butter and add the oil. Add the onions and a pinch of salt and pepper. Stir and cook till soft. This will take about 5 to 8 minutes giving the onions a chance to bed the aromatics. Add the garlic, stir and cook them for about a minute, just enough time to marry the two.
- Cook the tomatoes Add the tomatoes, salt, pepper, tomato paste and passata all at the same time and cook on medium to high heat.
- Tomato water: Pour a 1 cup of water into the empty tomato can, give it a swirl and set it aside.
- Spices: If you’re going to be adding any spices this would be a good time to add them with the tomatoes.
- Tomato water: Pour the tomato water (from earlier), season a little more, add the stock and the sugar. Give it all a good mix. Cover the pot with lid at a slight slant and cook for 10 minutes. Add your choice of fresh herbs if using and your soup is ready for the blender.
- Blend Pour the soup into a blender and blend until smooth.
- Serving options: cream, crostini, fresh basil, a drizzle of olive oil and black pepper.
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