As the chill of Fall sets in, we are quickly reminded that “comfort food” time is on the way. One recipe that I always rely on for a quick throw together meal on a chilly weekend is classic Tomato Soup.
I know it is easy to grab a can of tomato soup but give this quick & easy recipe a try and see what you think!
2 Tbsp. Olive Oil
1 small Sweet Onion, finely chopped
3 Garlic Cloves, finely minced*
28 oz. can of San Marzano Tomatoes*
1 can Organic Tomato Paste
2 cups warmed Chicken Broth (I like to use the organic chicken base in a jar to make my own broth.)
1/4 cup Agave Nectar or Honey
1 Bunch of Fresh Basil Leaves*
1 cup of Heavy Cream, warmed*
1 tsp. Kosher Salt, or to taste
1/2 tsp. Pepper, or to taste
Dash of Sriracha Sauce
Fresh Basil Leaves for garnish
In a large stockpot over medium heat, add olive oil along with chopped onion and garlic. Saute until onion softens, about 7-10 minutes, stirring often. Add in the tomatoes, paste, broth, agave and basil. Heat to a quick simmer. Transfer to blender and process until smooth. Return to pan and stir in cream. Heat again until hot, adjusting any seasoning to taste with salt, pepper, Sriracha and agave. Garnish with basil and enjoy!
*Use canned Cento Italian San Marzano tomatoes. Promise – it will change your life when it comes to making soup, chili or anything that requires canned tomatoes. No more acidic, off-tasting tomatoes. This type of sweet, plum tomato can be found in the canned section at just about every grocery store. It’s usually on one of the lower shelves but look for the bright yellow can and be sure it says “Product of Italy” on the front.
*Can substitute 2 tsp. garlic powder for the fresh garlic and 1-2 tsp. dried basil for the fresh basil. Also, feel free to substitute half-n-half or milk for the heavy cream.
Printable version of recipe: Tomato Soup Recipe by Elayne Prechtel