This packed with flavour Easy Tomato Soup takes only about 30 minutes to make. Serve it with toasted bread for a perfect lunch or dinner on a cold winter day.
Hello, everyone. I hope you’re doing fine. So am I. Except for the fact it’s been extremely cold outside (The temperature has been significantly dropping…or that’s the winds…the bottom line is it’s freezing, and it doesn’t look like it’s going to stop. You know me, I rarely complain about cold temperatures.)
Anyway, I’ve just come from outside, and I am trying to right this post down, with my trembling fingers. Well, a little bit too dramatic? Correct. I just wanted to emphasize the weather situation. And what’s great for a cold winter day? Again correct. Soup. Even better, this Easy Tomato Soup.
Believe me or not, I’ve never had tomato soup. That’s not precise, though. Certainly, I have eaten tomato soup made with real tomatoes, particularly in summer. However, I’ve never had an American staple – tomato soup and grilled cheese. In fact, I knew you can use canned tomatoes (Which are probably much more delicious than real tomatoes during the wintertime), but I was sceptical about this option.
I must admit I was so wrong! With a little help of herbs and spices, you can make phenomenal tomato soup with canned tomatoes. In this recipe I used smoked paprika, chilly flakes, Italian seasonings, and fresh basil. Simple yet absolutely delicious. The soup is creamy on its own, but a little touch of cream and butter won’t hurt. That time I passed on grilled cheese, but at lest some toasted bread (Or even better, cheesy toasted bread) is a must, in my book.
I did like this Easy Tomato Soup so much that I made another version a week later. Indeed, I am making another batch of tomato soup, and I’ll share it with you, too.
With one of the coldest months, February, approaching, making some healthy yet hearty and soul-warming tomato soup is such a great idea.
Cheers and see you soon.
- 2 x 800 gr. cans of tomatoes, whole or crushed (Plain or with herbs)
- 1 tbsp. butter
- 1 tbsp. olive
- 2 large onions, sliced
- 3-5 garlic cloves, roughly minced
- A pinch of chilly flakes
- A good pinch of salt
- ½ tsp. smoked paprika
- 1 tbsp. dried Italian seasoning
- 1 cup of fresh basil + more to garnish
- 1/3 cup light (10%) cream, optional
- bread, for serving
- parmesan or other hard cheese, optional
- In a large pan melt the butter withy olive oil, over medium heat. Cook the onions, garlic with a pinch of salt and chilly flakes, about 10 minutes.
- Add the tomatoes (with all the juices), smoked paprika, Italian seasonings, basil. Simmer for about 15-20 minutes. Off heat and let it cook a little until easy to handle.
- Using a regular or immersion blender, pure. The soup won’t be too thick, but you still might want to add some water.
- Add the cream, if using. Heat the soup through until starts to boil and off heat.
- Serve with toasted bread or grilled cheese, and garnished with parmesan, if desired, and more basil.