Chunky Tomato Soup
This Chunky Tomato Soup uses all natural ingredients with no preservatives. All ingredients are readily available in your pantry. Adding chili powder is optional and blending is not required. You can also serve Chunky Tomato Soup as a first course. In case you opt for a light meal, the soup can stand alone with the addition of a few breadsticks or slices of toasted sourdough bread . For a decorative touch, use a small cookie or biscuit cutter to cut shapes from slices of bread. After garnishing Chunky Tomato Soup with cilantro, float the bread on top just before serving.
- Servings Serves 4
- 30 ml (2 tablespoons) vegetable oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 6 medium tomatoes (500 grams/1 pound) chopped*
- 2.5 ml (1/2 teaspoon) salt, or as needed
- 30 ml (2 tablespoons) tomato paste
- 2.5 ml (1/2 teaspoon) chili powder (optional)
- 237 ml (4 cups) vegetable stock or water
- Sugar, to taste
- Cilantro leaves, for garnish
*Note from the editors: To avoid bits of tomato skin in the soup, blanch the tomatoes by dipping in a boiling water bath for about 15 seconds, then peeling off the skins under running water. Unable to find flavorful tomatoes in winter? Consider using canned tomatoes instead, especially if you have access to home-canned tomatoes in your pantry or from a wintertime farmers’ market.
- In a deep pot over medium heat, heat the oil until shimmering. Add the onion and garlic and saute until fragrant.
2. Add chopped tomato and salt, cook until tomato turns soft. Add the tomato paste and chili powder; cook, stirring, for 1 minute.
3. Add the stock, bring to a boil, and simmer for 5 minutes. Remove from heat. Season with sugar to taste, and extra salt if needed. To serve, ladle into bowls and garnish with cilantro.