This is perfect to serve for dinner during a warm cold night. This hearty soup will surely warm your body and will give you that sense of comfort that only homemade soup could give. Eat this with a crusty bread and you’ve the perfect simple dinner in your hands.
Our friend over at the Faux Martha has this to say about this recipe:
“We’ve made this soup again and again (especially on weeknights) and added our own footprint too.”
That’s the thing with soups. You can always modify the ingredients to suit your mood. I, for one, always adds cream or milk to any soup whenever I can because I am a fan of creamy soup. I also always add herbs because they give it that flavorful kick.
Ingredients
1 sweet onion, sliced
3 cloves garlic, sliced
2 tbsp. Bertolli olive oil
2 tsp. kosher salt, divided
2 23oz. jars Muir Glen Fire Roasted Tomatoes
2 c. water
2 tbsp. Domino pure cane sugar
1/2 tsp. McCormick dried oregano
cracked pepper, to taste
1/2 c. Borden heavy cream
Garnish
fresh basil
splash of cream
Instructions
In a stock pot, add sliced onions, garlic, oil, and 1/4 teaspoon of the salt. Turn to medium heat and cook for about 5 minutes or until softened. Stir occasionally.
Add remaining salt, Muir Glen Fire Roasted Tomatoes, water, sugar, oregano, and cracker pepper. (Tip: use the markings on the side of the tomato jar to measure out water. See image above for reference.) Cook on medium heat for an additional 10 minutes. Stir occasionally.
Add cream to soup. Using either a high-powered blender or an immersion blender, blitz soup until completely smooth, 30 seconds to a minute.
Taste and check texture. If it’s just right, it’s ready for a ladle. If it needs a bit of love, return to low heat and adjust. Too acidic? Try adding a tiny bit more sugar. Too thick? Add a bit more water until desired texture is reached.
Serve with a splash of cream and fresh basil if desired.
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Quick Tip: Don’t skip the sugar as it tames the acidity of the soup.
Thanks again to The Faux Martha for this amazing recipe.
