Tuesday, February 28, 2012
I love tomato soup for lunch, alone, or with a salad or sandwich. It boasts big flavor and nutrition but low in calories.
In the winter when canned tomatoes are your best bet, make this quick soup that will satisfy the palate. Warm, rich flavor with smooth texture and brilliant color.
1 Tbs. olive oil
1 Large onion, diced
4 cloves of garlic, sliced thin
1 tsp. dried basil
1 tsp. dried oregano
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1/4 tsp. ground black pepper
1 28 oz. can of crushed tomatoes
1 6 oz. can tomato paste
3 cups water
Heat olive oil over medium heat in a enamel cast iron dutch oven. Add the olive oil. Heat a bit then stir in the onion, garlic, herbs, salt and pepper. Cook until vegetables start to soften, about 10 minutes, but the vegetables don't caramelize. Add the tomatoes and rinse the cans with the water and add to the vegetables.
Stir the tomato paste until it desolves. Bring to a boil and stir. Simmer the soup on low for about 40 minutes. Remove the bay leaf and thyme. Puree the soup in a food processor until smooth. Do a little at a time or puree with a hand held blender if you have one. Correct seasoning with salt and pepper if necessary. Serve immediately.
Recipe, writing, photos by Karen Pickus 2012
Courtesy Karen Pickus 2012