This tomato soup recipe is a simple and delicious classic recipe. It’s versatile, simple and oh so good.
There’s nothing quite like a good bowl of tomato soup. It’s something so simple and so basic yet so comforting and delicious. To make the soup, it starts with really good tomatoes. I use a jar of crushed tomatoes that a friend of mine jarred during the summertime, but I’ve also made this recipe many times with crushed tomatoes. Of course, you can also use fresh tomatoes, I would recommend peeling them first and chopping them up or placing them in a food processor.
Whatever tomatoes you use, it’s going to be delicious!
Here’s the recipe:
Homemade Tomato Soup
- 4 c crushed tomatoes
- 1.5 c tomato sauce
- 1-2 TBSP tomato paste
- 4 c chicken broth*
- 1 large carrot (finely chopped)
- 1 onion (finely chopped)
- 5 garlic cloves (minced)
- 1/4 – 1/2 c heavy cream
- 2 T olive oil
- 1 tsp baking soda
- 1 tsp ground cumin
- 2 TBSP dried basil
- 1 TBSP dried oregano
- salt & pepper (to taste)
* Or 2 chicken bouillion cubes with 4 cups of water)
In a large stock pot, sautee the onions, garlic and carrots in a little olive oil until the vegetables are tender.
Then add the tomato sauce, tomato paste, basil, oregano, salt and pepper. Stir until well incorporated.
Then pour in the chicken broth. Stir and simmer for 20-30 minutes. Stirring occasionally to ensure it does not stick.
Add the cumin powder and crushed tomatoes and stir. Cover and simmer for 30 more minutes.
Then remove from the heat and stir in the cream (if using).
Serve & Enjoy!
Roasted garlic is so delicious & versatile to add to your favorite dips, garlic bread or any recipe!
Roasting garlic is a super simple way to add additional flavor to your favorite recipe. If you don’t like the taste of raw garlic, then roasted garlic is a great substitute. The garlic become less pungent and a bit sweet when it’s roasted. That means you get all the flavor of the garlic with a reduced bitter or spicy taste.
I love to just place a bulb of garlic on a baking sheet and rest in knowing that the oven will do the rest of the work. If you love garlic, then you’ll love this recipe.
Here’s the recipe:
- 1 garlic bulb
- 1 tsp olive oil
- salt (to taste; just a sprinkle)
Pre-heat the oven to 375F.
Take your garlic clove and cut off the the very top portion of the bulb just to enough to expose the cloves.
Drizzle the top of the cloves with olive oil and a little sprinkle of salt.
Place the garlic on a piece of aluminum foil and wrap it up like a baked potato or like a little gift (ensuring that the garlic is completely covered by the foil.
Place in the oven on a baking sheet and roast the garlic for 45-60 minutes, or until the cloves are tender. (Note: the cook time may vary depending on the size of your garlic bulb. I normally use really large bulbs of garlic.)
Allow the garlic to cool for 10-15 minutes and then unwrap it.
To remove the cloves, simply squeeze the sides of the garlic and you’ll find that the bulbs will easily squeeze right out.
At this point, you can mince the garlic and toss it into anything you like (e.g. hummus, garlic bread, garlic butter, babaganoush, etc.)
The simplest, easiest and tastiest way to enjoy eggplant.
Okay, so perhaps I talk about eggplant a lot but I think it’s only because I spent so many years trying to figure out the best ways to cook it. But ever since I started roasting my eggplant, I’ve never looked back since.
With a few minimal ingredients and a hot oven, you’re on your way to fool proof eggplant roasting success.
The finished product is a tender and delicious eggplant that’s versatile enough to use in any recipe for any cuisine.
- 3-4 large eggplant (Note: this will yield about 3-4 cups of roasted eggplant once it’s peeled and chopped)
- 1 TBSP olive oil
Pre-heat the oven for 375F.
Place the eggplant on a parchment lined baking sheet.
Rub the olive oil on the eggplant until they are fully coated.
Using a sharp knife, cut small slits into the eggplant.
Place in the oven for 45-60 minutes, or until the eggplant is tender and the skin is wrinkled.
Let the eggplant cool. Then peel off the skin, chop the eggplant and continue using to prepare your favorite recipe.*
*Hint: check out the Babaganoush recipe