Urgent Tomato Soup

IMG_0787

Winter hit Charlotte these last couple of days with snow and ice. We just don’t have the equipment and means here to carry on so of course the town pretty much shut down. Tomato soup was in order after playing outside with the kids and feeling absolutely frozen! I created this recipe a year ago and posted it on my Instagram. I was craving tomato soup like nobody’s business and could barely wait for it. This classic soup is creamy but low calorie, doesn’t require broth, and you can whip it up in 20 minutes!

IMG_0781

This tomato soup can be made with either shallots, sweet onions, yellow onions, or red onions. Celery is peppery and I don’t use carrots because the tomatoes are sweet enough on their own. A little garlic rounds it all out with spice.

IMG_0782

Fire roasted tomatoes are choice here but you can use diced or canned plum/roma tomatoes as well.

IMG_0783

A quick saute in butter or olive oil gives the freshness and richness that you want in a tomato soup.

IMG_0784

Oregano, balsamic vinegar, and honey are my unique additions which compliment and balance the tomato’s acidity.

IMG_0785

A quick blend and re-simmer and it’s ready to serve!

IMG_0786

The texture and thickness is perfectly between a broth and a bisque.

IMG_0788

I sprinkled on some rosemary flavored salt and dipped flaky rosemary breadsticks into it.

IMG_0789

Each spoonful is delicious, warming, and comforting. Make a big batch for the whole week. It will keep for 10 days in the refrigerator.

Urgent Tomato Soup

Charlotte Veggie Original

GF, GRF, DF if you omit butter, NF

Makes 4 servings

 

Ingredients:

1 cup of water

1/2 tbsp butter + 1/2 tbsp olive oil OR 1 tbsp of either one

Two 14.5 oz cans OR one 28 oz of fire roasted diced tomatoes, diced tomatoes, or whole tomatoes with juice

1 small onion of any type or 2 shallots, diced

1 clove garlic, crushed or minced

2 stalks celery, diced

1 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1 tbsp balsamic vinegar

1/2 tbsp honey

 

Directions:

Heat butter/olive oil over medium heat in a 3 quart or larger pot.

Add onion, garlic, celery, tomatoes, oregano, salt, and pepper and cook for 5 minutes.

Add water and using a blender or immersion blender, puree to desired consistency.

Simmer 5 minutes.

Stir in vinegar and honey.

{ 2 comments… add one }
  • Jyoti Sanghani January 24, 2016, 11:13 pm

    Thanks for very nice recipe, brilliant!!

    • Rajul January 29, 2016, 10:24 am

      Thank you for the feedback!

Leave a Comment

Recent Posts…

Zucchini Spaghetti

Zucchini Spaghetti

Zoodles (zucchini "noodles") have made me a believer. More than whole wheat penne. More than brown rice rotini. More than black bean spaghetti. More than quinoa corn macaroni. More than spaghetti squash for sure. About as much as red lentil fusilli but that's a different post. And they are quicker than quick. Now I don't want to [...]

{ 0 comments }
Taco Tuesday: 20 Minute Spinach Pinto Tacos With Avocado Lime Salsa

Taco Tuesday: 20 Minute Spinach Pinto Tacos With Avocado Lime Salsa

Preparing and eating various types of ethnic cuisine is a love of mine. Perhaps it is my automatic exclusion from animal products or my Indian background that has trained my palate to explore what others may regard as exotic flavors. Here is a quick Mexican meal where a little flair of lime and spice makes for [...]

{ 2 comments }
Caprese ‘Wich Mother’s Day Dinner

Caprese ‘Wich Mother’s Day Dinner

Mother's Day (and Father's Day!) is one Hallmark Holiday I have always appreciated even before I myself had anyone calling me Mommy. Everyone knows in some capacity the limitless dedication involved in parenting no matter which side of that relationship you are on! This Mother's Day 2015 was especially treasurable because it is the first time my [...]

{ 2 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie