I’m not sure if this is actually how you make tomato soup as I’ve never made tomato soup that didn’t require a can opener and a red and white can. Regardless, this came out super tasty so why not share.
Saturday I was staring at a plethora of tomatoes on my counter. Some on their last legs just waiting to be eaten and others just picked from this weeks trip to the farm. My mom suggested I puree and freeze any that I don’t have time to use. Which I had all intention on doing until I got a whiff of the glories tomatoes in the blender.
They just smelled SO good I wanted to drink the puree straight up! Instead I decided to add an onion and some garlic, heat it on the stove and call it soup.
What can I say.. I’m easy like that. Here’s what I did…
- 15 tomatoes (I had a variety of different type, no idea what kinds all from the farm)
- 1 small onion
- 6 cloves of garlic
- About 1/2 tsp kosher salt
Cut away any blemishes and stems and puree the tomatoes in the blender a few at a time.
Add the onion and garlic and blend until smooth.
Pour puree into a pot.
Bring to a boil adding 1/4 tsp of salt at a time until seasoned the way you like it.
Once boiling, lower and simmer for about 1/2 an hour. I served mine with a bit if feta and a sprinkle of parsley. Made it look pretty.
The soup will get thicker and thicker the longer you simmer. Add water to get to your desired consistency. I like mind fairly think so it sticks to the grilled cheese. :)
Enjoy the soup, sort of with your family. Mine wouldn’t touch the stuff. Whatever! More for me. :)
The amount of servings will vary based on thickness. I got at least 4 cups out of my batch so that’s what I’ll base the nutritional information on. For my WW friends, officially this is 0 points but when I calculate the nutritional information it comes out to 1, you decide.
|Servings||Amt per Serving|
|4||1/4 of the recipe – about 1 Cup|
|108||0g||4g||old: 1||new: 2|