So... yeah. You may have noticed we have a few tomatoes. But don't worry. It'll be something different tomorrow, I promise. I saw the recipe for this soup in a magazine at work, and it looked relatively easy. Best of all, we had all the ingredients. So yay-ness.
I did tweak it a little. It called for three cups of vegetable broth, but I felt that made it too thin, so I only added two. But I think the adjustments I made just made it that much better. Soup is a forgiving dish. It tends to be flexible with what you do to it.
Ingredient List
One medium onion
2 T minced garlic
2 T olive oil
5-6 medium beef steak tomatoes
2 cups vegetable broth
1 T paprika
1/2 T cayenne pepper
Pinch salt
Fresh basil (for an optional garnish -- I didn't add any)
Roughly chop the onion into chunks. Throw it into a medium-sized sauce pan with the garlic and the olive oil and cook, stirring constantly, over medium heat. Chop the tomatoes into quarters. Don't worry about the skins or seeds. When the onion is soft and almost clear, add the tomato to the sauce pan and let it cook for about five minutes. Add paprika, pepper, salt, and broth and simmer for about 10 minutes, or until the tomatoes have all turned to pulpy mush.
Purée the soup until it's the consistency you want. I use an immersion blender, which is awesome, because the skins get caught up in the blades, and this makes it easier to remove them from the soup. Remove from heat and serve with fresh basil and shredded cheese. (Or a grilled cheese sandwich if you're like me and didn't have any shredded cheese.)
Bon appetite!
Tags: tomatoes, soup, vegetarian, gluten free, dairy free
I did tweak it a little. It called for three cups of vegetable broth, but I felt that made it too thin, so I only added two. But I think the adjustments I made just made it that much better. Soup is a forgiving dish. It tends to be flexible with what you do to it.
Ingredient List
One medium onion
2 T minced garlic
2 T olive oil
5-6 medium beef steak tomatoes
2 cups vegetable broth
1 T paprika
1/2 T cayenne pepper
Pinch salt
Fresh basil (for an optional garnish -- I didn't add any)
Roughly chop the onion into chunks. Throw it into a medium-sized sauce pan with the garlic and the olive oil and cook, stirring constantly, over medium heat. Chop the tomatoes into quarters. Don't worry about the skins or seeds. When the onion is soft and almost clear, add the tomato to the sauce pan and let it cook for about five minutes. Add paprika, pepper, salt, and broth and simmer for about 10 minutes, or until the tomatoes have all turned to pulpy mush.
Purée the soup until it's the consistency you want. I use an immersion blender, which is awesome, because the skins get caught up in the blades, and this makes it easier to remove them from the soup. Remove from heat and serve with fresh basil and shredded cheese. (Or a grilled cheese sandwich if you're like me and didn't have any shredded cheese.)
Bon appetite!
Tags: tomatoes, soup, vegetarian, gluten free, dairy free