Tomato Soup

This simple recipe uses canned tomatoes for a smooth and savory soup for the winter seasons. Cookbook author Eliza Leslie published one of the earliest known versions of tomato soup in 1857, and it later became widely popular in canned form after the Civil War.

Ingredients:

2 onions, peeled and diced

2 carrots, peeled and diced

2 celery stalks, trimmed and diced

2 cloves garlic, peeled and minced

2 tbsp. cooking oil

2 (28 oz.) cans crushed tomatoes + 2 cans water

1 tsp. dried oregano

1 tsp. dried basil

¼ tsp. crushed red pepper flakes (optional)

Salt and pepper to taste

Optional garnishes: Fresh basil, croutons, Garlic Herb Bread, Seasonal Green Pesto

Equipment:

Kitchen knife
Cutting board
Large pot with a lid
Cooktop
Measuring spoons
Immersion blender OR standing blender

Ingredients:

2 onions, peeled and diced

2 carrots, peeled and diced

2 celery stalks, trimmed and diced

2 cloves garlic, peeled and minced

2 tbsp. cooking oil

2 (28 oz.) cans crushed tomatoes + 2 cans water

1 tsp. dried oregano

1 tsp. dried basil

¼ tsp. crushed red pepper flakes (optional)

Salt and pepper to taste

Optional garnishes: Fresh basil, croutons, Garlic Herb Bread, Seasonal Green Pesto

Equipment:

Kitchen knife
Cutting board
Large pot with a lid
Cooktop
Measuring spoons
Immersion blender OR standing blender

Directions:

> Watch our video on making Tomato Soup

  1. Wash the fresh ingredients and then peel, mince, trim, and dice them as noted in the ingredients list.
  2. Add oil to a large pot over medium heat. Carefully add the onions, listening for the sizzling sound. Sauté, stirring occasionally until beginning to brown, about 10 minutes.
  3. Add the dried oregano, dried basil and red pepper flakes, and stir for about 1 minute.
  4. Next add the carrots, celery, and garlic, and cook for about 10 minutes, stirring occasionally.
  5. Carefully add the tomatoes and the water. Bring to a boil, stir again, and then reduce the heat to a simmer. Cook with the lid on for another 20 minutes or until the vegetables are tender.
  6. Remove the pan from the stove, season with salt and pepper, and allow to cool for at least 30 minutes.
  7. With an immersion blender, purée the soup or carefully ladle it into a regular blender. If using a regular blender, only fill it half way full and cover the blender with a towel. Turn on low speed to avoid splattering hot soup.
  8. Serve and top with optional garnishes

Notes

  • This recipe also works as a simple pasta or pizza sauce by removing the 2 cans of water.
  • Try replacing the tomatoes with potatoes and leek for another simple but delicious version!

Adapted from Jamie’s Food Revolution by Jamie Oliver


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