I love this soup. I liked it when my mom made it at home, but when I started making it on my own I made a substitution that made me love it.
It’s super easy, uses standard ingredients, and freezes well.
You can even use up your fresh tomato bounty in it, but I’ve never tried it with fresh tomatoes. I’m sure it’s delicious that way!
- 1 medium onion, chopped (you can use more or less depending on your preferences)
- 1 small clove garlic
- 2 teaspoons butter or olive oil
- 3/4 teaspoon cumin
- 1 1/2 lbs of tomatoes OR 2 14.5-oz cans diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cook onion and garlic in butter or oil until tender. Add cumin; cook and stir one minute more. Add other ingredients. Bring to a boil. Reduce heat, cover, and cook 10 minutes. Cool slightly (or not, if you’re in a hurry). Process in a blender until smooth. Serves 4.
- The original recipe calls for curry powder. I think there’s something in curry powder that I don’t always enjoy, so I substituted cumin, which is a common ingredient in curry powder. Perfect!
- You can modify the herbs (basil/oregano) to whatever you have on hand or in the garden. You can use fresh or dry. You can use more or less. The seasoning is totally up to you, but those amounts are a good starting point. If you can find fresh basil, it really takes the soup up a notch.
- When you’re blending the soup, don’t fill your blender to the top. For some reason, hot liquids seem to expand when you press “blend,” so if you’ve filled it too full you may get a minor explosion that you’ll hate cleaning up. Try it halfway full at first, and if that’s working ok, you can add a little bit more. If that seems like plenty, just process it in batches until it’s all done.
- If you make tomato soup for lunch, your family will probably ask for grilled cheese to go with it. :) (Although hamburgers are a nice option, too.)
What’s your favorite tomato soup variation?