Tomato Soup
Using diced-canned tomatoes and basic pantry seasonings for a homemade tomato soup. This recipes creates servings for two hearty bowls or can be divided into smaller servings of four bowls and served with grilled cheese.
Equipment
- 1 cutting board
- 1 chefs knife
- 1 medium pot
- 1 spoon
- liquid measuring cup
- measuring spoons
Ingredients
- 1 Tbsp olive oil
- 1 medium onion
- 4 cloves garlic
- 2 (14.5 ounce) cans diced or crushed tomatoes
- ½ cup vegetable broth can substitute chicken broth if nonvegetarian
- 1/4 cup butter
- 1 Tbsp sugar
- 1½ tsp salt
- ¼ tsp pepper
- 1 tsp paprika
- ½ tsp dried oregano
- crushed red pepper flakes optional - to taste
- ¼ cup fresh basil chopped
- 1/4 cup grated Romano or Parmesan cheese
Instructions
- Finely chop onion and garlic
- Add olive oil to pot. Bring to medium heat. Once oil has heated, add onion and garlic. Cook until onion softens, 2-3 minutes, stirring occasionally to prevent sticking.
- Pour canned tomatoes into pot and bring to a simmer, stirring occasionally to prevent sticking.
- Once simmering, to the pot add the butter, broth, sugar, salt, pepper, paprika, dried oregano, and optional red pepper flakes.
- Stir until butter is melted. Add fresh basil and cheese. Stir. This is a great time to taste and adjust your seasonings as necessary.
- Cover, reduce heat, and let simmer for about 10 minutes. While the soup is simmering is an ideal time to make some grilled cheeses.
- Serve warm. Enjoy!
Notes
Recipe inspiration courtesy of The New Camp Cookbook.
Consider topping with the B. Eppig grilled cheese
Tried this recipe?Let us know how it was!