Tomato Soup

tomatosoup (2)

Yes, we ate grilled cheese sandwiches with it. Yes, it was cold and rainy outside. Yes, it was delicious. No, we didn’t use fresh tomatoes. No, we didn’t throw popcorn or goldfish crackers in it to make it look cute. No, we didn’t add cream or blue cheese or anything unhealthy to it. We let the grilled cheeses take care of our carbohydrate fat fix.

I started making homemade tomato soup when I started growing my own tomatoes. When the tomatoes were ripe, and I was tired of eating salsa and tired of making tomato and mozzarella salad, I began making soup. The first recipe I used called for dill—a lot of dill. The next summer, I began growing dill. If I was going to have all those tomatoes and make all that soup, I figured, I might as well have the dill handy.

While tomato soup with dill is good, it’s only just turned spring. I have no fresh tomatoes, and I have no fresh dill. All I have is a long enough break in the rain to run outside and trim some parsley and oregano that volunteered to show itself again in the spot where I last saw it back in autumn.

And, I have cans and cans of tomatoes. There’s no reason to be a snob about it. Canned tomatoes make great homemade tomato soup.

This will work just fine to help us get ready for summer as we look outside at the rain.

makes six servings

1 tablespoon olive oil

1 onion, diced

1 28-ounce can crushed tomatoes

1 32-ounce container chicken or vegetable broth

2 teaspoons tomato paste

1 teaspoon chopped oregano

1 teaspoon chopped parsley

1 teaspoon dry Italian seasoning

½ teaspoon garlic powder

2 teaspoons salt

cracked black pepper

In a large soup pot, sauté diced onion in the olive oil until soft. Add crushed tomatoes and broth and heat through. Blend with an immersion blender until smooth or use slotted spoon to pull out onion and tomato chunks. Puree chunks in a blender until smooth and add back into pot with liquids. Add tomato paste, herbs and seasonings, and stir. Simmer for 20 minutes.

 

 

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