For a very long time, I stayed away from tomato soup. I couldn’t stand the thought of it. From childhood on, I had one vision in my head of what tomato soup was and it came in a can. Yes, you know what I’m talking about – condensed soup. You could either add milk or water – bleh. My husband loves the stuff. Opposites attract, I guess. He’d still be eating that stuff if it were up to him.
Luckily, I’m a lover of good food and since I started making tomato soup, it’s hard to imagine that I ever had to eat the nasty stuff. I almost couldn’t believe that I’ve never posted my tomato soup, I had to do a double check on the blog. It’s not there. I was shocked. My kids love it and they love it plain, no fanciness here with the tomato soup. That’s how tomato soup should be – simple.
Don’t scowl at the thought of canned tomatoes. They are a staple in my pantry. Canned tomatoes have more lycopene than fresh tomatoes. The cooking process releases the lycopene for absorption, isn’t that great! Lycopene is a powerful antioxidant that is widely researched and is implicated in reducing the risk of cancer and possibly asthma and chronic inflammation. Most people get their lycopene from cooked tomato products, but watermelon and apricots are also sources of lycopene. You should feel pretty good about your health after you eat this soup!
This is pretty much what you need. Aside from the oregano, salt and pepper that I neglected to put in the picture, this is it.
And this is where it gets even easier. You don’t even have to make your onions and garlic look pretty. Everything is going to end up in the blender anyway.
I start out by sautéing the onions and garlic with the salt and pepper in a little olive oil.
Then, I literally throw everything in the blender and blend until creamy. So in here you have the tomatoes, oregano, onions and garlic. I told you this was simple.
I transfer it back to the pot that the onions and garlic were sautéing in and I add 1/2 cup of vegetable stock. Then, I just let it heat through and prepare the rest of our dinner. It takes 10-15 minutes from start to finish.
And look, you just made homemade soup.
- 2 Tablespoons olive oil
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon kosher salt
- ⅛ teaspoon pepper
- 40 ounces of canned tomatoes - any type you like
- leaves from 3 sprigs of fresh oregano
- ½ cup vegetable stock
- In a Dutch oven or stock pot, add olive oil and heat over medium heat
- Add onions, salt and pepper and sauté until soft
- Add garlic and sauté for an additional minute - careful not to burn garlic
- Transfer to a high powered blender and add tomatoes and oregano to the blender
- Blend until smooth
- Transfer the tomato soup back to the Dutch oven or stock pot and stir in veg stock
- Heat through and adjust salt and pepper to taste