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(Two-fer)Tomato Soup

Call me a French bread-loving fool, but is there anything quite like a warm baguette dipped in delicious tomato soup on a chilly night? No, you say? That's what I thought. Alors, I present to you my super quick tomato soup that is weeknight dinner perfection. Oui, c'est parfait! Start to finish, it can be on your table in under 30 minutes. Plus, it will feed a crowd or a family of 5 twice. Now, that's what I call a win. If I can make a delicious dinner once and it will feed my family twice, I'm ALL IN. In fact, it's a little something I call a two-fer, and I make that type of meal once a week for the purpose of keeping my sanity with three young kids, a husband and a small business to run. You should try it. The two-fer is life changing. For now, try this Two-fer Tomato Soup and let me know how you like it.


French lesson du jour:

Alors: So

Oui, c'est parfait: Yes, it's perfect


Tomato Soup

Feeds 8-10


Olive oil

2 garlic cloves, minced

1/2 yellow onion, diced

3 28 oz cans crushed tomatoes

3 cups chicken stock

5 basil leaves

1 T granulated sugar

3 tsp kosher salt (plus more to taste)

1 tsp garlic salt

Fresh cracked pepper to taste

Pinch of red pepper flakes, optional

2 tsp apple cider vinegar

1/4 cup cream, optional


Optional topping: shaved parmesan and chiffonade basil.


In a large dutch oven or sauce pot, heat some olive oil over medium low heat. Add the garlic and onions then season with a pinch of salt and pepper. Cook a few minutes until the onions have softened. Add the crushed tomatoes, stock, basil, sugar, salt, garlic salt, pepper and red pepper flakes (if using). Turn the heat to medium high and bring to a boil then turn down to a simmer for 20 minutes, stirring every once in a while and tasting along the way too. Add more seasoning to taste if you'd like.


After 20 minutes, I typically use my handheld blender to puree the soup to a smooth consistency. This step is totally optional (for everyone except me because my children would NOT accept it otherwise), but does result in a very silky soup. If you want more texture, leave it alone.


Add the vinegar and cream, stir and let bubble a couple minutes. Taste and adjust seasoning if needed. And voila! Delicious dinner on your table in under 30 minutes. Top with shaved parmesan and serve with warm crusty bread. Weeknight perfection, I tell you!

Pink Slip Gourmet

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Lee Wedeberg

318-393-7767

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