In case the cold weather–or, perhaps, Super Bowl festivities– has kept you from stalking the pantry or planning tonight’s dinner, I have a recipe that can save the day.
It’s my Velvety Tomato Soup, made with nothing more than canned tomatoes, a medium onion, and a drizzle of olive oil (plus a bit of water and salt).
It’s a textbook case of the sum being greater than the parts. In less than an hour’s time, these three humble ingredients coalesce into multiple bowls of mid-winter bliss.
No beating around the bush, let’s get right to it. As mentioned, you will need the following:
(1) 1 28 ounce can of tomatoes (or two 14.5 ounce cans; more about the tomatoes in a moment)
(2) 1 medium onion
(3) 1 tablespoon of olive oil (or the oil you prefer)
You can use any variety of canned tomatoes: crushed, diced or whole (peeled) . Keep in mind that the better the tomatoes, the better the soup. I use crushed or whole tomatoes (they tend to have a better flavor), preferably with no added salt (so that I can better control the sodium). Nevertheless, if canned diced tomatoes with salt is what you have in your pantry, your soup will still taste great.
Begin by chopping the onion and then sautéing it in the oil. Cook and stir until the onion is a deep golden brown; the caramelization adds so much to the finished soup!
Next, I have a cheat.
Blending hot soup can be a royal pain if you do not have an immersion blender. Blending in a food processor or regular blender can lead to big messes (e.g., soup on the ceiling; been there, done that) and burns (I have the scars to prove it). High power blenders, such as Vitamix or Blendtec, have hot soup functions, but not everyone has one of these pricey appliances.
My solution? Blend the cold tomatoes with the sautéed onions. No burns, no food explosions from the hot-soup-steam, and no fuss. You can use a food processor or an ordinary blender. Easy!
Transfer the puree back to the pan used for cooking the onions and add 1-1/2 cups water and a bit of salt. Bring the soup to a low boil, then reduce to low and simmer, uncovered, for 35 to 40 minutes until the soup is thickened slightly and deep red in color.
You’ve got dinner, friends. Tomato soup needs nothing fancy as accompaniment. Think crackers, toast, and/or some bits and bobs (salad, cheese, etc), leftover from previous repasts, to round things out.
Mondays need meals like this. Happy eating, everyone!Print
Rich and satisfying tomato soup that is velvety, vegan, and made with just 3 pantry ingredients! It is cold-weather comfort in a bowl.
- 1 tablespoon olive oil (or oil of choice)
- 1 large onion, coarsely chopped
- 1 28-ounce can tomatoes (preferably crushed or whole peeled)
- 1 and 1/2 cups water
- 1/4 teaspoon fine sea salt (or more to taste)
- In a large saucepan, heat the oil over medium high heat. Add the onions; reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until deep golden brown.
- Place the onions and tomatoes in a blender or food processor and blend until smooth (entirely or mostly smooth, it is up to you).
- Pour the tomato mixture back into the saucepan used to cook the onions. Stir in the water and 1/4 teaspoon salt.
- Bring soup to a low boil over medium-high heat; reduce heat to low and simmer, uncovered, for 35 to 40 minutes until thickened slightly. Adjust salt to taste, as desired.
Storage: Store the completely cooled soup in ana irtight container in the refrigerator for up to 5 days or the freezer for up to6 months.
Sodium: To keep the sodium under control, I prefer t(and recommend) using “no salt added” canned tomatoes.
- Category: Soup, Entree
- Serving Size: 1-1/2 cups
- Calories: 136
- Sugar: 13.1 g
- Sodium: 289 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 22.1 g
- Fiber: 4.9 g
- Protein: 4 g
- Cholesterol: 0 mg