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!
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.
Fire roasted tomatoes are choice here but you can use diced or canned plum/roma tomatoes as well.
A quick saute in butter or olive oil gives the freshness and richness that you want in a tomato soup.
Oregano, balsamic vinegar, and honey are my unique additions which compliment and balance the tomato’s acidity.
A quick blend and re-simmer and it’s ready to serve!
The texture and thickness is perfectly between a broth and a bisque.
I sprinkled on some rosemary flavored salt and dipped flaky rosemary breadsticks into it.
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.
