This weekend our cupboards were bare, again, and I was desperate for a quick and nutritious dinner for L’il E to eat before heading out to a friend’s for dinner. I thought to myself, if only I had a can of tomato soup to heat and serve with a yummy grilled cheese sandwich (the ultimate feel-good combo). Then I noticed a few cans of diced tomatoes and thought there must be a simple way to make tomato soup with that. So off I went to the internet and among the thousands of recipes I found this one courtesy of Heidi at Food Doodles.
I liked it because even in my bare kitchen I had every ingredient the recipe called for and it only took about 15 minutes total to make. The result was also delicious, so delicious that I’m not sure why anyone would even bother to buy canned tomato soup ever again. I certainly won’t.
So here goes, because I know you want to try it.
- a couple glug sof olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 32 oz can of tomatoes, pureed, diced or whole
- 1/4 tsp baking soda (this help neutralize the acidity of the tomatoes and it totally works)
- 1 tbsp dried parsley (I only had dried basil)
- 1 large bay leaf
- black pepper to taste (go easy on the pepper if you’re not into spicy tomato soup)
- 1/4 tsp sea salt, plus more to taste
- 1 tbsp fresh basil
- 1 tbsp honey (I didn’t use a full tbsp because I don’t like overly sweetened things)
- whole milk to serve if desired (a tbsp or two and totally worth it!)
- In a medium sized pot, heat the olive oil over medium to low heat.
- Add the onion and saute until clear, then add the garlic and sautee for another couple of minutes.
- Add the tomatoes, baking soda, parsley, bay leaf and salt and pepper (the baking soda will fizz).
- Bring to a boil, then turn down to a simmer for 10 minutes.
- Remove the bay leaf and puree.
- Once blended, stir in the honey and fresh basil.
- Serve hot with a splash of milk.
This soup goes best with a grilled cheese sandwich (gluten free of course) and a glass of milk. Enjoy!