Feb 27 | TASTE BEYOND

Oh So Simple Tomato Soup

By: Mary Bell

It’s been so cold here in Los Angeles this winter (alas, we are wimps in southern California and anything below 60 °F is pretty much considered freezing!) Wherever you are this chilly season, this easy homemade tomato soup will warm you up. Plus, it takes less than 10 minutes to prepare and is packed with bright, refreshing flavors.

Because the ingredients are minimal, it’s important to get the highest quality organic tomatoes, as they are the star of our show here. If it was summer, I would use fresh tomatoes and roast them before beginning the recipe. However, tomatoes are out of season now and the ones imported at the supermarket lack flavor. My favorite canned or jarred tomato brands are Bianco tomatoes from California or Jovial Food tomatoes from Italy. If neither are available at your local market, opt for something organic with bpa-free lining or packed in a carton.

I paired this soup with fresh focaccia bread. If that doesn’t sound appealing to you, perhaps make some skillet cornbread, a nut and seed loaf or buy any crusty bread of choice. If you want some added greens, make a simple salad with lemon and olive oil or roast some romanesco in the oven.

This easy homemade tomato soup takes less than 10 minutes to prepare and is very bright and nourishing. It is vegan, gluten-free, nut-free, soy-free and plant-based.

Makes: 4 servings | Prep time: 10 minutes | Cook time: 20 minutes


Ingredients

2 tablespoons, high quality olive oil, plus more for drizzling

2 28-oz cans organic whole peeled tomatoes

1/2 large yellow onion or 1 small, diced (about 1 cup)

2 cloves garlic, minced

1 teaspoon dried oregano

2 sprigs of time, chopped (remove woody stems)

1 teaspoon red pepper flakes, or to taste

2 cups filtered water

1 tablespoon sherry vinegar

Sea salt and and fresh ground pepper 

Handful of chopped basil for garnish, or parsley if not available


Instructions

Heat a heavy-bottomed pot over medium-high heat. Add the olive oil, onions, red pepper flakes, thyme, dried oregano and sea salt and pepper to taste. Sauté for about 5-7 minutes until the onions are soft and translucent. 

Next, add the minced garlic and cook for another minute. Then, mix in the canned tomatoes, water and sherry vinegar. Bring the mixture to a boil, then reduce to a simmer until the soup thickens, about 15 minutes. 

Once the liquid has reduced, transfer the soup to a blender and puree; or use an immersion blender to puree the soup directly in the pot. Garnish each serving with the chopped herbs, a drizzle of olive oil and freshly ground pepper to taste; enjoy with fresh bread.


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