Lately, I can’t seem to get enough soup. Maybe it’s because the subzero temperatures and snowy, icy roads have left me stuck at home. Good thing all it takes to make a homemade winter tomato soup is pantry basics like onion, garlic, canned tomatoes and good olive oil. (Oh, and some fresh basil…everyone has that on hand, right?)
Simply saute onion and garlic in olive oil until softened. Then add the onion mixture to a blender along with canned crushed tomatoes and fresh basil. Return to the pot along with some water and let simmer until the soup is reduced and the flavors are blended. That’s it. Simple tomato soup that’s ready to eat in about 30 minutes.
This isn’t fancy tomato soup. I wouldn’t serve it at a dinner party…but I would gladly dunk my favorite sandwich in it and call it dinner. Especially if I don’t have to leave the house.
Simple Tomato Soup
1 tablespoon extra virgin olive oil
1 cup coarsely chopped white or yellow onion
2 cloves garlic, sliced
1/8 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
6 large fresh basil leaves
1/2 teaspoon coarse salt
2 cups water
Freshly ground black pepper
Sweetener, such as sucanat or organic cane sugar
Garnishes: chopped fresh basil, extra virgin olive oil
In large pot, heat oil over medium heat. Add onion, garlic and red pepper flakes; cook and stir 5 to 8 minutes until onions are softened but not browned (reduce heat to medium-low, if necessary). Remove from heat.
In a blender container combine cooked onion mixture, tomatoes, basil leaves, salt and 1 cup of the water. Cover and blend until smooth. Pour blended tomato mixture into pot; stir in remaining 1 cup water. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes until soup is desired consistency. Taste for seasoning. Add freshly ground black pepper and additional salt, if needed. If the soup tastes too acidic, add a teaspoon or two of desired sweetener. Garnish each serving with chopped fresh basil and a drizzle of olive oil.
Makes about 5 cups soup.