Soup weather is upon us once again. For your fall soup fix, try this classic tomato soup. I sometimes hear people overwhelmed with the idea of making soup, especially when they can go to their local supermarket and buy a ready-made alternative. However, soups are SO easy to make and very difficult to mess up. Plus when you make your own, you know exactly what you are putting in it, while store bought varieties often have added sugars and are high in sodium (not to mention they often cost more).
If you want to substitute the fresh tomatoes for canned tomatoes, just use approximately 2/3 the weight
Serve with parmesan crisps: toast parmesan in the oven for 3-5 minutes, let cool and crack over the soup!
Add the optional milk for a creamier variety (I use 1% milk)
Prep Time: 15 minutes
Cook Time: 1+ hours
1.5 tbsp extra virgin olive oil
1 large onion
3 garlic cloves
3.5 lbs tomatoes
3 cups vegetable broth (low or no sodium)
1/2 cup milk (optional)
1/2 tsp chilli flakes (or more for you brave souls)
2 tsp salt
1 tsp fresh ground pepper
Finely chop, garlic and onions. Slice onions in half and de-seed.
Place olive oil in a pot over medium-high heat. Add garlic and onions and cook until soft.
Add broth, tomatoes, salt, pepper, chilli flakes and let stand until boiling (approximately 15 minutes).
Once the soup has started to boil use a hand blender to blend well. Alternatively, you can use a regular blender, however be careful as the heat can create a lot of pressure.
Return to pot on low-medium heat add the milk.
Let simmer for 45 minutes-1 hour (or longer if you have the time). If it gets too thick, add more broth until desired consistency is reached.