tomato soup: a recipe

As a kid, one of my favorite lunches was tomato soup with grilled cheese sandwiches. Of course, it was quick and painless canned soup. There are canned soups here, possibly even Campbell's tomato, but processed food is expensive. Also, I had about 3 cups of diced tomatoes (from our tomato plants!) in the freezer. It was time to recreate my childhood lunch. I threw this soup together on a whim, without a recipe. All measurements are approximate, especially the seasonings. I just sprinkled, tasted, added more, tasted, etc, until it was enough. I added carrots for consistency because I thought the tomatoes would be runny by themselves. A lot of recipes add sugar to combat the acidity of the tomatoes, but I think the sweetness of the carrots did the job. My husband, who as rule doesn't like tomato soup, said it was good, for tomato soup. I, who love tomato soup, thought it was awesome.

3 cups diced tomatoes
2 or 3 carrots, diced
1 small to medium onion, diced
2" ginger, grated
4 cloves garlic, minced
2 cups bone broth
2 cups water
1/2 tsp (or more) basil
1/2 tsp (or more) oregano
salt and pepper to taste

Put tomatoes, carrots, onion, ginger, garlic, broth, and water in a big pot. Bring to boil, reduce heat, cover, and simmer for 30 minutes.

Add seasonings. Simmer for another 5-10 minutes.

Remove from heat. Transfer to blender and purée.


Popular Posts