Soup is not just for winter, and there is nothing more comforting than a big bowl of tomato soup and a toasted sandwich. We eat canned tomato soup sometimes, but there’s just no excuse for it during tomato season. My tomato soup takes a few minutes to make, and if you want to add a few extra minutes and steps to remove the peeling and seeds, you will have a smooth, velvety bowl of tomato soup. But you can leave the seeds in and it will still taste delicious!
Tomato Soup (best served with a toasted sandwich for dipping!)
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, diced
1 small stalk celery, diced
1 small carrot, diced
6-8 large tomatoes (Optional: concassed, meaning blanched, peeled, deseeded, chopped - except keep the juice cause this is soup, not sauce!)
fresh parsley, chopped (plus more for garnish)
1. Heat oil over medium-low. When the oil is hot, add the onions. Allow them to caramelize, about 5-10 minutes. Towards the end, add the garlic and stir to prevent burning, about 1 minute.
2. Add the celery, carrots, tomatoes and parsley.
3. Cover and simmer until carrots and celery are cooked through. Depending on your tomatoes, you may need to add a small amount of vegetable broth if the soup is too thick. At the end of cooking, add more parsley, salt, and pepper.
4. Puree in a food processor, return to pot, then serve, garnished with more fresh parsley.