I like tomato soup, but so many of the commercial canned soups fall woefully short. Here’s a recipe I use to make it from scratch. You’ll need a stick blender for best results.
- 3 large cans of tomatoes, crushed or diced
- 1 large onion, diced
- 4 cloves of garlic, diced
- 1 tsp freshly ground black pepper
- 1 tsp basil
- 1 tsp oregano
- 1 tbsp vegetable oil or 1 tbsp butter
- 1 tbsp sugar
- Optional: 1 tbsp parmesan cheese
You’ll also need a large non-reactive pot.
- Toss the garlic and onion into the pot with the oil (or butter). Cook until the garlic and onions start to caramelize.
- Take about 8 tablespoons of tomatoes and liquid and put into the pot. Add the sugar. Stir with a spatula to deglaze the bottom of the pot.
- Let the tomatoes cook until they start to caramelize. Turn down the heat to low and dump everything else into the pot all at once. Be careful of splashing.
- With your stick blender, blend until everything is pulverized.
- Cook slowly over low heat until the soup starts to bubble – probably about 15-20 minutes. You’ll want a lid or this will get very messy, very quickly. Don’t crank the heat – while it might get to simmering faster, the herbs will have no time to season the soup. Take it slow.
- Blend one more time while bubbling. Be careful.
Serve hot. This will store well in the refrigerator for a few days but freezes very poorly. Enjoy however you consume tomato soup best.
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