Tomato soup it easy to make. It only requires requires 5 ingredients. Its rich velvety creamy texture gives it a gourmet semblance. Why spend the extra cash when you can make restaurant quality dishes like this from the comfort of your own home? Don’t get me started with the soup mixes. Tomato paste adds depth in flavor to the soup. The basil and oregano enriches the tomatoes in the soup. Since I am not a fan of discarding leftovers ( I believe my grandparents Holocaust PSTD had some effect on me), I used the leftover soup as a pasta sauce. I sometimes pour in low fat milk instead of heavy cream to give it a creamy texture but you can omit that step. All I did was add more tomato chunks, sauteed onions, minced garlic, red dry wine, chopped basil, and I had my marinara sauce together! This soup serves well with bread sticks or grilled cheese sandwiches.
For this recipe, you will need:
- 5 large tomatoes, cut into 3/4″ slices
- 1 onion, cut into 1/2″ slices
- 6 cloves of garlic
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper for taste
- Fresh basil for garnish (optional)
- 2 tablespoons of tomato paste
- 1 quart of vegetable broth or 6 cups of water
Preheat your oven to 400 degrees. Arrange all vegetables on a baking sheet. Drizzle with olive oil. Sprinkle oregano and basil. Roast for 30 minutes or until edges of the tomatoes are black. Remove skin and seeds from tomatoes. Remove peels from garlic and onion. Transfer vegetables into a soup pot. Pour in broth/water and simmer over medium high flame for 25 minutes. Puree vegetables using a food processor or hand blender. Season with salt and pepper. Garnish with basil leaves.
Yields 6 servings