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

1. Dice the tomatoes and onions

2. In a pot add everything except the heavy cream and cheese

3. Heat to boil while stirring everything together

4. 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

5. In a blender add the heavy cream (If you have an immersion blender, add to pot or bowl to use with it)

6. 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

7. Cover with a paper towel and blend at a soup setting until smoother and a lovely light orange color

8. Pour into bowl

9. 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.