Ah, tomato soup! The unassumingly scrumptious, nostalgia-inducing key to the heart of a well-fed family. I swear, whenever I whip up a nice, hearty batch of this sultry soup, it just sends me head over heels! But what’s there not to love? It’s easy-peasy, fresh, and oh-so-healthy!
Now gather ‘round, folks, and let me take you on a tantalizing trip down tomato lane. Sometimes, it feels like the stars align whenever I embark on this culinary escapade. I start by picking the cream of the crop—none of those sad, squishy little numbers. Ripe, juicy, mouthwatering tomatoes—the reddest and boldest in the bunch—are the way to go.
Mind you, preparing tomatoes is not a walk in the park. I roll up my sleeves, put on my game face, and declutter my trusty cutting board. Break out the ol’ knife sharpening steel; we’re about to get down to the nitty-gritty! Chop ’em, grind ’em, blend ’em, it’s a tomato massacre up in here!
In a flash, my kitchen comes alive with the intoxicating aroma of onions and garlic sizzling away in the hot embrace of olive oil. Ooh la la! You know you’ve hit the right note when you’re swept off your feet by that mouthwatering fragrance. Toss the tomatoes into the mix, and you can practically hear them singing in harmony.
Sweet basil, a pinch of salt and a twist of black pepper (or two). Trust me, friends, this soup won’t break the bank, but it’s worth its weight in gold.
But wait, there’s more! A little splash of cream here, a dash of smoked paprika there—now we’re cooking with fire! Cook it low and slow, then let the fun begin with an immersion blender, or if you’re feeling fancy, a traditional blender will do the trick; just don’t forget the top, or you’ll be one hot tomato of a mess!
In the end, it’s all good in the hood as we gather around the table, faces drawn by the irresistible allure of a warm, steamy bowl of tomato soup. That first sip, the smiles, the family bonding—gosh darn, it feels peachy-keen. Mission accomplished: hearts warmed, bellies full, and the comforting feeling of home in every savory spoonful.
Gather your ingredients:
- 2 lbs ripe tomatoes, coarsely chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/3 cup fresh basil, chopped
- 1/2 cup heavy cream (optional)
- 1/4 teaspoon smoked paprika
- Olive oil
- Salt and pepper, to taste
Instructions:
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the chopped onions, cooking until softened and translucent.
- Stir in the minced garlic, cooking for an additional minute.
- Mix in the chopped tomatoes and cook for a couple of minutes until they begin to break down.
- Pour in the vegetable broth, then bring the mixture to a boil.
- Reduce to a simmer, allowing the soup to cook for 25-30 minutes, stirring occasionally.
- Stir in the fresh chopped basil and season with salt and pepper.
- Use an immersion blender, or carefully transfer to a traditional blender, and blend the soup until smooth and creamy.
- If using heavy cream, stir it in now, along with the smoked paprika.
- Allow soup to heat for a few more minutes until warmed through.
- Taste and adjust seasoning as needed, then serve hot with your favorite crusty bread or grilled cheese sandwich. Enjoy!
Note: For a vegan or dairy-free version, simply omit the heavy cream or substitute with coconut milk or your preferred dairy-free alternative.
That was fresh!
