Quick Tomato Soup
Adapted from Food52's technique article for a quick tomato soup based on a 28 oz can of tomatoes.
Note: Ingredients are optional and can be subbed with similar other ingredients.
3 or 4 servings
- 1 onion
- 1 shallot
- 1 or 2 garlic cloves
- 1 generous glug of oil (used a combo of canola, olive and butter)
- Spices (Used salt, black pepper, red pepper flakes, a generous pinch of Urfa pepper, and a generous pinch of a generic Italian blend)
- 28 oz can of tomatoes (if whole, break up with your hands - we prefer diced fire roasted tomatoes)
- 1 cup broth (used 1 cup water and 1 teaspoon better than bouillon organic chicken)
- Cream (totally optional - more for color, especially if you already used butter to cook the alliums)
- Chop alliums (onions, shallot, garlic). Saute in your generous glug of oil. Add spices. Cook until soft.
- Add can of tomatoes and cup of broth. Simmer for 20 or 30 minutes. Vary heat depending on whether you want it to thicken. (Note: it will thicken too if you just let it stand, so be prepared for that.)
- Taste. Add salt, black pepper and/or cream depending on taste and how red you like it.
- Turn off heat and cool. You don't need to cool it much if you're using an immersion blender, but let it cool significantly if using a blender.
- Blend. For smooth soup, blend it all. For chunk soup, blend half of it or use an immersion blender.
- Reheat to serve. Serve, ideally, with grilled cheese or quesadillas.