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Yummy Tomato Soup

Course Side Dish
Keyword chicken thighs
Prep Time 20 minutes
Cook Time 1 hour
Total Time 20 minutes
Servings 8 people
Calories 81kcal

Equipment

  • large heavy-duty frying pan or dutch oven
  • food processor (optional)

Ingredients

  • 2 28 oz peeled tomatoes San Marzano (preferred)
  • 1 cup vegetable stock
  • ¼ cup heavy cream
  • 1 tbsp ground basil
  • ½ tsp ground oregano
  • ¼ tsp salt (or to taste)
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper (or to taste)
  • 1 tbsp butter
  • 2 tsp minced garlic
  • 2 tbsp grape seed oil
  • 1 onion red or yellow
  • croutons optional topping
  • 2 tsp smoked paprika

Instructions

  • Add grape seed oil to a pan and set the burner to medium heat
  • Add minced garlic and onions and sauté for 7-10 minutes, until translucent
  • Add vegetable stock and peeled tomatoes to the pan and cook on low heat for about 10 minutes until thickened. Continue stirring in between.
  • Add cream, basil, oregano, salt, black pepper, red pepper flakes, smoked paprika and cayenne pepper
  • Cook for another two minutes
  • Transfer soup to a food processor and blend until any large chunks are removed. (I like my tomato soup chunky, so I normally skip this step and break up some of the large tomatoes with a spoon).
  • Return to the pan and serve with croutons, grilled cheese toast or a multi-grain bread