This tomato soup is one of my cold-weather favorites. It tastes extra delicious when served with homemade or locally made bread, and a Poppin salad. Sometimes I add chickpeas for a plant-based protein boost. Enjoy!
- Large Stockpot
- 28 ounce organic crushed tomatoes
- 3 cups organic vegetable stock
- 1/2 -1 small onion chopped
- 2-3 garlic cloves chopped
- 1 tbsp extra virgin olive oil
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp sugar (optional)
- black pepper to season
- crushed red pepper to season (optional)
- fresh organic basil chopped
- Warm the olive oil in the large pot, add the chopped onion, saute' for 6-8 minutes until translucent and softened, stirring occasionally. Lower heat, and/or add small amounts of vegetable stock if needed to keep the onion from browning.
- Add the chopped garlic and saute' for 1 minute
- Add the crushed tomatoes, vegetable stock, oregano, salt, bay leaves and black pepper.
- Bring to a boil, then reduce heat to a simmer, partially covered, and simmer for 30 minutes.
- Remove the bay leaves and add the optional sugar
- Carefully puree the soup in blender, then return to the pot to keep hot before serving
- Season the soup with red pepper and crushed red pepper if using.
- Ladle into soup bowls and top with fresh chopped basil
CONSCIOUS NIBBLING TIP: Did you know that adding herbs, such as oregano have medicinal healing properties? Oregano has anti-oxidants and assists with keeping the immune system strong. Perhaps add an oregano plant to your window sill for fresh herbs. Gaia Herbs provides an informative description of oregano and its healing properties.
Let’s connect! Thoughts about the tomato soup? Any additional mix-ins that you add to your tomato soup? Please share! I would love to hear from you!