I love tomato soup. It has heart and gullet warming properties. It is comfortable and delicious. Sometimes, however, tomatoes are not in season or you don’t feel like doing the entire blanch and shock procedure with the immersion blender waiting in the wings. This recipe is the result of my college self throwing things together and my slow refinement. Fair warning – past this spot comes the processed components.
- 1 cup per person of commercial tomato sauce
- 1 cup per person of Veggie Stock (I buy mine in 4 cup cartons that can be fridged and held for a week after opening)
- 1 Clove of garlic per person
- ½ Tblsp Tomato Paste per person
- Olive Oil
- Herbs and seasonings to taste
Step 1) Heat a tablespoon or so of olive oil over medium-low heat and add one clove of smashed garlic per person eating the soup.
Step 2) After 3-4 minutes, and before the garlic has browned, remove the garlic and add 1 cup of tomato sauce per person. I was making soup for two, so two cups of tomato sauce went into the pot.
Step 3) After warming the sauce for 4-5 minutes, add the same amount of veggie stock and stir.
Step 4) After warming for another 4-5 minutes, add ½ a tablespoon of tomato paste per person to increase the tomato intensity and stir.
Step 5) Add additional herbs or flavors. If you like a spicier soup, red pepper flakes or chili sauce is a great addition. Basil and oregano are always welcome with tomato. You could also go with star anise and cardamom.
Step 6) Cook another 4-5 minutes. Taste the soup and adjust the seasoning. Remember that the tomato sauce has a good amount of sodium already, so odds are against you needing more salt. Freshly cracked black pepper on the other hand, is a great addition.
Step 7) Garnish with some chopped scallions for bite and green. Enjoy.