First of all, I’m so sorry for the downtime on my site yesterday. It’s funny, I’m coming up on one year blogging and I still consider myself such a newbie. I had no idea what to do and the site was down for half the day Oh well,
live blog and learn, right?
Moving on! I’m all about the simple recipes lately. Only three extremely short weeks before I’m considered full term(although I’m that person that counts on having to wait at least the full month and a half until I’m actually due, if not longer) and I thought I would be in the kitchen a lot more. I thought I’d be cooking up a storm and posting every day, but no. I’d much rather have a nap, although with two little kids running around it’s more like thinking about laying on the couch than anything remotely close to napping. So yes, simple recipes.
For a while there, I saw tomato soup on a bunch of different blogs and I couldn’t wait to make it, but I put it off. I’m telling you now. Do not put it off. Put down the can of tomato soup and just get some canned tomatoes, I promise you’ll be much happier. And much fuller since you wont feel bad about eating a whole recipe, or maybe just half, of this. And then you wont be dehydrated either because honestly, the sodium in any canned soup is crazy!
So this can go two different ways. You can use oil and leave out the milk for a totally delicious vegan version, which is how we prefer it or you can add a splash of milk(or cream!) to your bowl and stir it in for a creamy tomato soup that’s 1000x better than anything you had as a kid. Either way I’m guaranteeing it’s awesome, not to mention pretty fast to make. And did I mention simple?
And one last note, if you wanted to make a large quantity of this and freeze it(without dairy products of course) it tastes just as delicious thawed and it’s a great way to have a quick meal on hand.
- 2 tbsp butter(or oil)
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1 32 oz can of tomatoes, pureed, diced or whole
- 1 C chicken or vegetable broth
- ¼ tsp baking soda
- 1 tbsp dried parsley
- 1 large bay leaf
- black pepper to taste
- ¼ tsp sea salt, plus more to taste
- 1 tbsp fresh basil
- 2 tsp honey or other sweetener
- Whole milk or cream to serve if desired(about 2-4 tbsp per serving depending on how you like it)
- In a small to medium sized pot, melt the butter(or just heat the oil) over medium heat. If you have no way to blend your soup once cooked, finely chop your onion and very finely mince your garlic, otherwise, just slice it to saute it quickly.
- Add the onion to the pot, stir well and saute for 5-6 minutes before adding the garlic. Again, stir well and saute for 2-3 minutes.
- Add the tomatoes, broth, baking soda, parsley, bay leaf and salt and pepper. Bring up to a boil, then turn down to a simmer. Simmer for 10 minutes or so over medium low heat. The baking soda will foam up, just make sure your pot as a couple inches of extra room until it calms down. The baking soda will help neutralize the acids from the canned tomatoes and you wont taste it at all.
- Remove the bay leaf from the soup and puree. I use my immersion blender, but you can also transfer the soup to a blender to blend it until smooth, or if you chopped your onions and garlic finely enough and used tomato puree you can omit this step for a soup that isn't as smooth. Once blended, stir in the honey or other sweetener you have on hand and fresh basil and check for seasonings, adding salt as needed. Serve while hot with a splash of milk or cream if desired.
Pictures updated June 14 2015. Here’s one of the old pictures!