Simple Tangy Tomato Soup (for this Gloomy Rainy Day)

The picture I took of my tomato soup is fairly unappetizing, and I didn’t feel it necessary to add one more food porn shot of soup to the internet… So instead I leave you with this bowl of cats and assume you can logic your way through what tomato soup generally looks like in a bowl.

I LOVE tomato soup, but cream hurts my stomach, and most pre-made varieties have a hodgepodge of extra ingredients.   The few brands of soup I DO like, tend to be on the more pricey side.

So here is my super simple recipe (can be made in either a food processor or a blender)

Ingredients:

2 (14.5-ounce) can chopped tomatoes (or fresh tomatoes)

1 (15 ounce) can tomato sauce

1 – 2 cups veggie broth (or any broth if you’re not vegetarian, or even water if your hard up for this ingredient – feel free to increase or decrease depending on how thick you like your soup)

1 Shallot or Onion (I prefer a shallot)

2 tbs of Sun Dried Tomatos in Oil (plus a 2 tbl spoons of the oil from the jar)

2 – 4 cloves garlic (I obviously opt for 4 😉 )

2 tsp Tarragon

1 tsp marjoram

1 tbs on Apple Cider Vinegar

OPTIONAL

Fresh Basil

Balsamic Vinegar

Directions:
•  Take about a tbs of oil from the Sun Dried Tomatoes and coat a skillet over medium heat.  Sauté the Shallot and Garlic together (about 5 – 8 mins).
•  In a blender or food processor, combine Diced Tomatoes, Cooked Shallot & Garlic, Sun Dried Tomatoes, and Fresh Basil if you are opting to use it.  (You can skip this step if you like chunky soup – but I’d omit the basil if you do this).
•  Pour these blended ingredients into a large pot over the stove on medium heat.  Add Tomato Sauce, Tarragon, Marjoram, Vinegar, Broth, and tbs of Oil (from the sun dried tomatoes – or oil of choice) and stir together.  If you have balsamic, and want it even TANGIER, add a splash of balsamic (but unless you’re like me, and LOVE excessive vinegar – I’d taste test your product first…)
•  Bring to a light boil, then reduce the heat, cover, simmer for about 20 – 30 mins, stirring occasionally.
•  Taste, and season to taste (I don’t care for things like pepper and salt). You can omit the Sun Dried Tomatoes, but I think they add a noticeably richer taste.
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