Going old school with a comforting soup recipe….awesome on a chilly day….quick to make & even quicker to eat ’cause it’s so tasty!!
Rich Tomato Soup
1 tbsp oil
1/2 onion diced
3 garlic cloves diced
5 tomatoes chopped (for fun throw in a couple tomatillos)
4 cups vegetable stock
fresh basil bunch or 1 tbsp basil in the tube (found near the herb section at the grocery store)
Salt & Pepper to taste
1/4 cup milk or cream (optional)
Heat oil and sautee the onion, add the garlic & cook about 3-5 mins. Add tomatoes and cook for another 3-5 mins. Add stock & simmer, stirring occasionally for 10 mins in a hurry – or 25 mins if you have time! Add herbs to the last 2 mins of cooking and salt & pepper to taste. Pulse the soup in a blender or by hand with an immersion blender. If using a blender return to pot then add milk or cream if you want some added richness…be sure to whisk the soup as you add the milk or cream.
I served it with a simple spinach salad dressed with white white vinegar, olive oil, honey mustard and salt & pepper…make your own dressing by the 1 to 2 guidline: 1 part vinegar to 2 parts oil (then add whichever spices or mustards you want). For mine I did 1 tsp white wine vinegar, 2 tsp olive oil, 1/2 tsp honey mustard and salt & pepper.
I also added a mozzarella croustini: bread topped with mozzarella cheese melted in the oven under the *broiler until golden brown – approx. 2 mins
*tip when using the broiler, leave the oven door open slightly to avoid burning!