This quick and easy soup is divine on a winter night. The rich tomato flavor, combined with the spices, will warm you right up!
Tomatoes are very high on the list of “super foods,” meaning they are extremely healthy and chock full of nutrients. And yes, there’s nothing quite like a summer tomato picked from your garden, but for soups and sauces, a good canned tomato can definitely stand up to them!
I wish I could tell you that both of my boys love this delicious soup. I can’t. However, they did enjoy eating the leftover soup over rice the next day. Turns out (like many good soups), this recipe can double as a sauce! Sometimes kids just prefer the tastes in a different shape!
Ingredients:
- Olive oil for pan
- 3/4 cup roughly chopped red onion
- 1 teaspoon minced garlic
- 1 (28-ounce) can peeled plum tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1 1/2 cups vegetable stock or broth
- 1 teaspoon salt
- 2 teaspoons sugar
- Pepper
- 2 tablespoons Creme Fraiche
- Fresh basil for garnish
Preparation:
Serves 4
Total Prep and Cooking Time: 20 minutes
In a medium-sized saucepan over medium-low heat, saute the onion with the garlic until soft, about 3 minutes. Add the tomatoes, cumin, and basil, and continue to cook until very aromatic, about 2 minutes. Pour in the stock or broth with the salt and sugar and bring it to a boil. Then reduce to a simmer, cover, and cook for 15 minutes.
For a nice chunky soup, you can use a wooden spoon to break the tomatoes into smaller pieces. Or use a standing or hand blender to puree it. Season to taste with salt, sugar, and pepper. You can either mix the Creme Fraiche into the soup or add a dollop of it to each serving. Top with a basil leaf or two.
