Tag: oregano

The Best Tomato Soup

by Baby Slyter, posted in Meat and Mains, soup and sauce

There comes a time when our whole families are sick. I got my sickness from my mom or my sister. One of the two. It doesn’t matter how careful you are, you still end up becoming a mouth breather for the time being. Medicine doesn’t seem to help and you just have to wait it out. This is why I turn to the best tomato soup I have ever made. It’s yummy by itself, or even better with grilled cheese. It’s a reminder of home and doesn’t take very long to make. I’m going to keep this short and sweet because I want to crawl back into bed.

Ingredients

  • 2 Tablespoons of Olive oil
  • 28 oz can Tomato Sauce
  • 15 oz can Tomato Sauce
  • 1 Medium Onion (White is better)
  • 1 Tablespoon of Garlic (Minced)
  • 3 Tablespoons of Sugar
  • 2 Tablespoons of Vegetable (or any kind) Bouillon
  • 2 teaspoon of pepper
  • 1 Tablespoon of Basil
  • 1 Tablespoon of Oregano
  • 1 teaspoon of parsley (optional)
  • 16 oz of Heavy Whipping Cream
Fresher is better!

Recipe:

  1. Add olive to a Stock Pan/ Dutch Oven over medium high heat
  2. Once oil is heated, add onions and cook till translucent
  3. Add garlic and seasonings. I picked mine fresh from my garden, and used a grinder to mince them into smaller pieces. Dried is still okay, it won’t be as delicious! Wait about 30 seconds till garlic is fragrant.
  4. Add both cans of tomato sauce. Stir till combined.
  5. Add sugar. Sugar will combat the acid from the tomatoes, and bouillon will add more salt flavor to the soup. (Add more or less of each one until you find what you like. Tasting is crucial here!)
  6. When you find a balance you like, add the heavy whipping cream and stir until your Tomato soup is more of a orange color.
  7. heat throughly and serve with crackers!

Tips*

  • If you like your tomato soup chunky, switch the 15 oz can of tomato sauce with diced tomatoes.
  • If you don’t like it chunky, add to a blender and run through a metal strainer back into the stock pot.
  • Usually salt and pepper is a good thing to add to everything, but DON’T add more salt. The bouillon is salty and it will be too salty. I’ve done this before and it’s not good.
  • If you use fresh tomatoes, add them with the onions so they will cook down a little and let go of their juices.

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