School is out for summer! Yippee. Well, so far anyway.
Monday was a cool day, thunderstorms and rain. I asked the boys what they would like for lunch, they responded with soup. Looking through the pantry I could find all kinds of things to make soup, but I wanted something faster and easier. To my rescue came the bottle of Bionaturae strained tomatoes that was found hiding behind some graham crackers. Move over Campbell’s, this takes the same amount of time and only one pot and without needing a degree in chemistry to decipher the ingredient label.
5 Minute Tomato Soup
seriously 5 minutes, serves 4
- 1 Tbsp oil
- 2-3 cloves of garlic, minced
- 1 med shallot, minced
- pinch of red pepper flakes, optional, use more or less depending on your taste
- pinch of dried oregano
- 1 or 2 anchovy fillets, optional but so important to the depth of flavor
- 1 24oz bottle of strained tomatoes
- sea salt & pepper, to taste
- fresh basil, optional
- feta cheese for garnish
In a medium sized sauce pan heat a tablespoon of oil over moderate heat. Add the garlic and shallots and cook 30 seconds or so to lightly toast. Toss in the red pepper, oregano and anchovies then stir well. Add the strained tomatoes, fill the bottle half way with water (or milk for a creamy soup) and add to the pot. Bring to a boil and reduce heat to simmer for a couple minutes, stirring frequently.
Taste and season with salt & pepper, add a dash of hot sauce if you can handle it. If you like you can add some milk or goat milk at the end to make it a little less tomatoey, but my kiddos love the bright red of the tomato without the dilution.
Serve with some toasted rye bread with melted cheese or crackers, what ever you traditionally would serve it. Slurp it up!
{ 3 comments… read them below or add one }
Oh yummy! Strained tomatoes are now on my grocery list, thank you!
I didn't realize you could buy strained tomatoes, but I will get some and try this delicious sounding soup!
Tomato soup is the perfect comfort food and is there such a thing as to tomatoey?