Quick Tomato Soup

 

Heidi Rabel

Serves:  4

 

Quick Tomato Soup

 

Variations:  Creamy Tomato Bisque: add ½ pint whipping cream.  Puree all ingredients but cream and cheese, and simmer on medium low for about 5 minutes.  Add cream and continue to simmer until thickened slightly.  This is my favorite way to fix it.


Curried Tomato Bisque:  eliminate crushed pepper flakes and cheese and add 2¼ tsp. curry powder, ½ pint whipping cream, 2 tbsp. yogurt.  Add 2 tsp. curry powder to original ingredients and simmer on medium low for about 5 minutes. Add cream and continue to simmer until thickened slightly.  Mix remaining curry powder with yogurt and swirl on top of each serving.  This soup transforms easily into fish soup or mixed vegetable soup or meat soup by adding those ingredients and using appropriate stock.  To serve, ladle into preheated bowls.  Sprinkle each serving with freshly grated Parmesan or other dry, aged Italian cheese.

 

2 teaspoons extra virgin olive oil
½ cup yellow onion, chopped
29 ounces premium diced tomatoes in puree
¼ cup chopped fresh basil
2 cups vegetable or chicken stock
½ teaspoon crushed red pepper flakes
kosher salt, to taste
Coarsely grated Parmesan cheese, optional

In a small saucepan, over medium low heat, cook chopped onion until it is translucent (5 minutes).

  1. Add tomatoes, stock, herbs, and pepper flakes, and simmer for about 5 minutes. 

  2. Correct seasoning with salt, if necessary.