Tomato Soup comes together quickly for a delicious, comforting classic. Ready in 15 minutes!
Goodness gracious do I ever love a good tomato soup. There is just nothing quite like it to soothe the soul, perk up whatever needs a little perking up, and make the world a better place.
You think I’m exaggerating here? For me, a good bowl of tomato soup is like a hug in a bowl.
A big bowl of this warm deliciousness most definitely makes the day a lot brighter, I think.
It’s a good thing it is one of the simplest things in the whole wide world to make.
My recipe is a little spicy, which I much prefer to a bland tomato soup. But if you don’t like your tomato soup spicy, just cut back a bit on the black pepper and omit the red pepper flakes. Taste as you go with the black pepper to make it just perfect for your taste buds.
But if I ever come to your house for a bowl of tomato soup, will you be sure to put lots of pepper in mine?
Here’s how I make it.
- 3 tablespoons olive oil
- 6 cups peeled, chopped tomatoes
- 1 clove garlic, minced
- 3 cups chicken stock
- 1 32-ounce can crushed tomatoes
- ½ teaspoon coarse ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- garnish: basil leaves and heavy cream (optional)
- Add the olive oil to the bottom of a large, heavy-bottomed soup pot over medium-high heat.
- Then add chopped tomatoes and garlic and saute about 2 minutes until tender.
- Pour in all other ingredients and cook for about 10 minutes.
- Use an immersion blender and puree soup.
- Serve with an optional garnish of basil leaves and a splash of half-and-half.
I can’t wait to hear how you like it.