I could live off of soup.
I’m just telling you that now, because Mr. Suburble – the meat and potatoes connoisseur of the house – does not understand my love of the stuff.
But soup is the stuff of warm bellies and quiet moments. And when a soup is tasty? Oh… how can you not go back for seconds?
It took me a long time to make my own tomato soup. For the longest time, I relied on the can and a cup of milk. It’s the tomato soup of my childhood. But having made my own soup from scratch and tweaking the recipe a bit, I’ve learned that it’s really easy to whip it up.
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves of garlic, diced/crushed
- 1 can - including juice - of whole peeled tomatoes (I used Italissima - they come seasoned)
- 3 cups of chicken or vegetable stock
- 4-5 basil leaves, finely chopped
- 1 tsp sugar
- Salt and pepper
- In a large saucepan, heat the olive oil
- Sautee the onion and garlic until translucent
- Add tomatoes, chicken stock, basil leaves, and sugar to the pot.
- Bring to a boil, then turn heat down and simmer for approximately 30 min
- Puree with an immersion blender until desired consistency is reached
- Top with diced basil leaves or croutons
Some recipes call for the basil to be added after the soup has been pureed. I prefer to have it mixed up with the tomato base. I’ve also made this soup with bouillon and hot water when I don’t have stock on hand.
It was still pretty damn good.
And then tell the Mr. Suburbles of the world how good soup is.
They need to be educated.