QUICK & EASY 9 INGREDIENT TOMATO SOUP
I love a quick recipe! My mom was under the weather recently and what’s better than sipping on soup when you don’t feel your best?
The below tomato soup recipe is a muchhhh more simplified version of a life long tried and true classic. You can even say it’s a bit “deconstructed” as I ditched the accompanying physical grilled cheese sandwich , but made the soup garnish with similar flavors consisting of toasted bread crumbs and shredded parmesan cheese. I shredded the cheese on a microplane which is giving it that light snow like texture. A microplane is an absolute kitchen essential and you can purchase one for yourself HERE. I know I always rave about keeping toasted bread crumbs on hand but it’s true! They go great with everything, even this quick and easy tomato soup.
Quick & Easy Tomato Soup
4 cans of tomatoes, your desired brand
6 cloves of garlic, peeled and sliced
1/2 white onion, peeled and chopped
3 - 4 cups of broth
1 stick of butter
3/4 c. half-n-half, optional
sugar, to taste
toasted bread crumbs
shaved Parmesan cheese
Toasted Bread Crumbs: In a dry skillet over medium low heat, add bread crumbs and allow to toast, making sure to move your skillet in a continuous circular motion as to not burn your bread crumbs. Once bread crumbs have become light brown, remove from skillet immediately, pour into a bowl and allow to cool. Season bread crumbs with salt and pepper. Toasted bread crumbs can be kept in an air tight container.
Tomato Soup: In a large soup/stock pot, heat a few drops of oil over medium heat. Add in chopped onions and garlic and sauté until soft about 2 minutes. Add all four cans of tomatoes, and 2 cups of broth to the sautéed onions and simmer over low heat for about 30 minutes. After the thirty minute mark, if the tomatoes are too thick add some more broth to form a looser consistency. To remove some of the tartness and acidity from the tomatoes, add a few spoonfuls of sugar to taste and turn off the flame.
Spoon tomatoes in a blender and puree on high while simultaneously lifting the blender top off to release some steam. Pour blended tomato soup in another pot(if you do not do this, your blender may explode from the heat so please be careful) Continue to puree tomatoes in small batches until all of your soup is pureed.
Once all the soup is pureed, return your soup pot to the stove and simmer over a low flame. Add in butter, half-n-half and season with salt and pepper to your taste.
In a bowl, spoon in some of your toasted bread crumbs and top with shredded parmesan cheese. Slowly ladle hot tomato soup around the bowl and serve immediately