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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Possibly the easiest tomato soup you'll every make! And it's no slouch in the taste department, either, with a sweet smokiness from the roasted tomatoes and paprika. Perfect served with a dollop of sour cream or a grilled cheese sandwich. This is a very forgiving recipe, so feel free to spice it to your preferences or substitute for the ingredients you have on hand! I do suggest you use Muir Glen Fire Roasted Crushed Tomatoes because they give the soup a great depth of flavor and a hint of smokiness, but any brand crushed tomatoes would do in a pinch (just don't use diced tomatoes, or the soup will be watery). Ingredients:
2 (14 ounce) cans muir glen fire roasted crushed tomatoes, undrained |
1/2 onion, diced |
1 celery rib, diced |
3 garlic cloves, minced |
2 cups chicken stock (or water) |
1 teaspoon smoked paprika (if your paprika is really spicy, you may want to omit cayenne) |
1/2 teaspoon cayenne |
1/2 teaspoon powdered rosemary (or 1 tsp. whole dried, or 1 t. fresh minced) |
1 teaspoon dried marjoram |
sour cream (to garnish) (optional) |
Directions:
1. Spray a medium saucepan with a little olive oil. Saute onion, celery, and garlic till onion becomes translucent and celery is still bright green. Reduce heat to low; add crushed tomatoes, stock, paprika, cayenne, rosemary, and marjoram and simmer 15 minutes.
2. Puree soup (if desired) with an immersion blender. Serve with a dollop of sour cream (if desired).
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