Rare cooking advice from our founder, Allie: a quick tomato soup recipe for a chilly day
I found myself craving tomato soup recently, hoping for something warm, cozy and quick for lunch on a work-from-home day.
But there was no heat-and-serve soup in my pantry. Eek!
Thankfully, I was able to put together some pantry staples quickly for a really satisfying lunch. It's not a scratch-made tomato soup recipe, should we call it demi-scratch?
You'll need:
2 15 oz. cans of organic diced tomatoes
1 15 oz. can of organic chicken broth
1-2 Tbsp. extra virgin olive oil
salt and pepper to taste
Blend together the tomatoes and chicken broth till smooth.
Heat the puree over high heat, add oil, salt, and pepper.
Bring to a boil, then reduce heat and simmer 15 minutes to thicken the soup.
Serve with a piece of focaccia (luckily my partner had made some over the weekend!), slice of sourdough, or pita and hummus.
Makes about 4 cups.
I will be reprising this yummy soup and adding some quartered meatballs for a more substantial version. And I might add a splash of lemon juice for extra tanginess!
What would you add for the perfect tomato soup?
And what are you having on the side?
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