Category: Soup

I hated tomato soup until I figured out how to make my own that is way yummier than Campbell’s and almost as simple.

• 2 tbs of olive oil or butter (I usually use butter)
• 1/2 large onion or 1 small onion
• 1 28 oz can of crushed tomatoes
• 1 28 oz can of diced tomatoes plus 1 14.5 oz can of diced tomatoes (or 3 14.5 oz cans of diced tomatoes)
• 3/4 cup of heavy cream (you could also use milk, but I would recommend full fat milk and not skim milk).  You can use more or less cream to taste.  3/4 of a cup gives it a nice flavor.
• Fresh or dried basil to taste
• Handful of spinach (Optional–I sometimes add spinach if I have it)
• Salt and pepper to taste

Heat the olive oil or butter until warm

Add the onion and cook until the onion is translucent

Add the crushed and diced tomatoes and the heavy cream

Stir until blended

Cook over medium heat until warm

Mix with a stick blender to make the soup thicker

Add the basil, salt, pepper, and spices 5 minutes before serving.

 

 

• 2 tbs olive oil
• 1 small onion or 1/2 a large onion (more or less to taste) chopped
• 3 cloves garlic (more or less to taste)
• 3/4 cup chopped carrots (more or less to taste)
• 64 oz of chicken or vegetable stock
• 2 cups mixed lentils (add a little more if you like your soup thick)

Heat the olive oil in a heavy duty pot on medium heat

Cook the onion and garlic until aromatic

Add the carrots and cook for a few more minutes, stirring occasionally

Add the chicken or vegetable stock and the lentils

Cook for 1.5 to 2 hours over low heat, stirring occasionally.  If the soup gets too thick, add additional broth or water.