Winter Tomato Soup

I like tomato soup, but so many of the commercial canned soups fall woefully short. Here’s a recipe I use to make it from scratch. You’ll need a stick blender for best results.

Ingredients

• 3 large cans of tomatoes, crushed or diced
• 1 large onion, diced
• 4 cloves of garlic, diced
• 1 tsp freshly ground black pepper
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp vegetable oil or 1 tbsp butter
• 1 tbsp sugar
• Optional: 1 tbsp parmesan cheese

You’ll also need a large non-reactive pot.

Directions

1. Toss the garlic and onion into the pot with the oil (or butter). Cook until the garlic and onions start to caramelize.
2. Take about 8 tablespoons of tomatoes and liquid and put into the pot. Add the sugar. Stir with a spatula to deglaze the bottom of the pot.
3. Let the tomatoes cook until they start to caramelize. Turn down the heat to low and dump everything else into the pot all at once. Be careful of splashing.
4. With your stick blender, blend until everything is pulverized.
5. Cook slowly over low heat until the soup starts to bubble – probably about 15-20 minutes. You’ll want a lid or this will get very messy, very quickly. Don’t crank the heat – while it might get to simmering faster, the herbs will have no time to season the soup. Take it slow.
6. Blend one more time while bubbling. Be careful.

Serve hot. This will store well in the refrigerator for a few days but freezes very poorly. Enjoy however you consume tomato soup best.

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