A favorite in our family is tomato soup and throughout the Winter I usually make a pot of it each week. Whenever I serve tomato soup I am usually asked for the recipe. Since I have never had a recipe I promised Tracy I would write down what I did the next time I made tomato soup and place it on my blog.
This is an incredibly easy to make, tasty, healthy soup which is easy on the budget. Delicious served with a slice of Focaccia
Tomato Soup Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 1 large Onion, diced
- 6 (14.5 ounce) cans Tomatoes (can be diced, whole or crushed) or equivalent
- 4 cloves Garlic, crushed
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1-1/2 teaspoons Crushed Red Pepper flakes
- 1 teaspoon dry Oregano leaves
- 1/2 teaspoon dry Tarragon
Method
Place olive oil in a large soup pot, add onions and cook over low heat until onions are tender but do not brown; add garlic and cook until tender. Place tomatoes in pot and add 2 cans filled with water to the tomatoes to the pot. Process with a submersion blender until completely smooth. Add spices, cover and simmer for 1/2 hour over low heat. Adjust spices and simmer another 5 minutes.
