Slightly Spicy Tomato Soup
Prep: 5 minutes Cook 10-12 minutes
I’m the worst at soups so I was determined to get one down and so I now have a tomato soup that just works great for me! I am dipping sandwiches and things in it all the time. It’s fast, easy and so so tasty. This recipe is about 1 serving.
Ingredients
3 roma tomatoes
1/4 chopped onion
1/2 - 1 tbls minced garlic
2 tbls - 1/4 cup heavy cream (depending on how creamy you’d like it, and how watery your base ends up) (can use coconut milk/cream)
1 chicken bullion cube (replace with Vegetarian Better Than Bouillon)
1/3 to a half cup of water
1 tbls Italan herbs seasoning (or adjust to preference)
1/2 tbls oregano extra
Red Pepper Flakes to your spice tolerance. I do about 1/2 tsp to 1 tbls if I’m not paying attention
A pinch of cheese, I used mozzarella
Prep
Dice the tomatoes and onions
In a pot add everything except the heavy cream and cheese
Heat to boil while stirring everything together
Reduce heat to a soft boil or simmer and let sit to thicken up for up to 10 minutes, checking and stirring often to not lose all liquid and stick to pan
In a blender add the heavy cream (If you have an immersion blender, add to pot or bowl to use with it)
Pour in tomato mixture
Do not put the lid back on the blender since this is hot, I read this can be bad and dangerous because of the steam
Cover with a paper towel and blend at a soup setting until smoother and a lovely light orange color
Pour into bowl
Top with cheese, goldfish crackers or whatever you’d like
Afterthoughts
I really love this tomato soup. It has the right amount of creamy and thickness and I love the subtle kick from the red pepper flakes. I have been dipping my pesto, mozzarella burgers in it and loving every bite. This is super easy to scale up, and make in a pinch for your friends and family. Tomato soup is such a great dish.
