Saturday, February 27, 2010

Super Easy Tomato Soup

Picture this: You return home from a long day, and boy, are you exhausted! You enter your house from the cold, snowy outdoors, and your hands immediately begin to thaw from the freezing air. Tired and hungry, there is only one true solution: hot, steamy, tomato soup!

In a perfect world, we would all have bountiful gardens, holding plump tomatoes and lively bright green herbs merely feet away from our kitchens. However, we are all busy, and in the dead of winter the tomato crop does not fare too well. Canned tomatoes are the next best thing to fresh. They are packaged at the peak of their ripeness, and if you choose a type that has no added salt, you have control over the levels of sodium in your soup.

This robust soup takes around 30 minutes from start to finish, and is superb when topped with a liberal dosage of goat cheese, shaved parmesan and a few strong dashes of black pepper.

Super Easy Tomato Soup

4 15 oz cans of diced, no-salt added tomatoes

1/2 cup water

1/2 large yellow onion, diced

3 garlic cloves, minced

2 teaspoons dried oregano

2 teaspoons dried basil

1 dash cayenne pepper

pinch of sea salt

3 tablespoons almond milk (or regular milk)

2 tablespoons olive oil

big splash of balsamic vinegar

goat cheese and/or shaved parmesan (optional)

Heat olive oil in a big soup pot. Saute onions and garlic around 5 minutes, stirring to prevent burning. Pour in the cans of tomatoes, and add the 1/2 cup of water and the milk to the pot. Stir in the spices. Simmer for around 15 minutes, stirring occasionally.
To serve, ladle into bowls. Top with cheese and grounded black pepper.
Eat and be warm!

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