Simple Tomato Soup

simple tomato soup

I walk into the bedroom to tell Ray that dinner is ready. He asks what we are having.
“Tomato soup with pesto croutons,” I reply.
“Is it like Campbell’s Tomato Soup?” He asks with hesitation in his voice.
“I don’t know, I’ve never had Campbell’s before. But, I don’t think this soup will be as salty or as     watery as Campbell’s”
“Good, cause I don’t like canned tomato soup”

We sit down to bowls of steaming hot bright red soup. Its simple, very tomato-y, warm, and perfect for the chilly snowy weekend we had here. The soup would pair well with bread or another grain on the side, but we ate ours with roasted vegetables, so I made some croutons brushed with pesto to sprinkle on top. It was thoroughly satisfying and we both ate well.

Simple Tomato Soup
I am very content with letting the tomatoes be the star of this soup, but you could add various spices to enhance the flavor. Cumin, paprika or basil would work well. While the soup is simmering, make the croutons.

Olive oil
1 medium sized onion, diced
2 cloves of garlic, minced
1 quart of diced, whole, or roasted tomatoes
3 cups of vegetable broth
Salt, pepper and spices to taste (I added a half teaspoon of cumin and a dash of cayenne)

Place a soup pot over medium heat. Add a glug of olive oil and when it is heated, add the onions and garlic. Cook until they become soft and slightly caramelized, about 10 minutes. Add the tomatoes and broth and bring to a simmer. Carefully puree the soup until it is mostly pureed but not completely smooth. Add salt, pepper and spices to taste. Let simmer for another 10 to 15 minutes.
Makes enough to serve two as a meal and four with something on the side. 

Pesto Croutons
Two slices of whole wheat bread
Two tablespoons of pesto 

Preheat the oven to 350 (if you have a toaster oven, this will fit nicely). Spread both sides of each piece of bread with the pesto. Cut the bread into one-inch strips and then cut the strips into one-inch squares. Place the bread squares on a baking sheet and place in the oven for about 10 minutes. After 10 minutes, check the croutons. They should be well toasted, but the won’t be totally crisp until they cool for a few minutes. If they’re not done, move them around a bit with a spatula and put them back in the oven until they are toasted. Sprinkle on top of the soup to serve



  1. El

    November 17, 2010 at 4:53 pm

    Rays comments are hilarious. Theres nothing like fresh tomato soup and yours looks particularly amazing!

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