Tomato Soup

by Mary Sacks

No garden tomatoes? Not a problem. Make tomato soup anytime with canned and stewed tomatoes.

Ingredients

• 2 Tbsp. vegetable oil
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 (28 oz.) can stewed tomatoes
• 3 cups prepared RBC Vegetable Stock
• ¼ cup tomato paste
• ¼ tsp. pepper

Directions

• In a saucepan, heat oil over medium heat. Add onions and garlic stirring for 5 minutes.
• Add tomatoes, stock, tomato paste, and pepper.
• Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened.
• Puree with a blender. Serve.

Food for Thought

• Sweetness? Some will add a ½ teaspoon of sugar to counteract the acidity of tomatoes. There are other options and one of those is Carrot. Peel and finely chop two carrots. Add to the recipe along with the onions. Carrots are very sweet when cooked and will calm down the acid taste. Another option is sweet potato.
• Butter Garnishes. Adding smoothness to a soup by adding butter is always a treat. But then, why not flavor the butter. Soften butter, mix in fresh dill, oregano, and anything else that strikes your fancy. Form into a log, wrap in plastic wrap, chill, slice and stir into each serving.

Servings

• 4

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