Tomato Soup
Rated 5.0 stars by 1 users
A warm, creamy, and beautifully vibrant tomato soup that tastes simply delicious! This version has been enhanced with our jarred pomodoro sauce and sun-dried tomatoes, which provide a boost of umami flavor. The entire dish takes only 30 minutes to prepare, as long as you have the right ingredients in your kitchen.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 celery stalks, thinly sliced
- 14-18 ounces mixed tomatoes
- 1 wide strip organic orange peel, without the white pith
- Juice of 1/2 orange (add more to taste)
- 4-5 large pieces sun-dried tomatoes
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1 jar Pomodoro sauce
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4 ¼ cups vegetable broth (can use Herbamare or bouillon cube)
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1 Parmesan cheese rind (optional)
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Freshly ground black pepper
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½ cup grated Parmesan cheese
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A splash of White balsamic vinegar
- A drizzle of honey (preferably acacia) or a pinch of sugar
- 1 baguette, thinly sliced
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½ cup heavy cream or vegan cream alternative, lightly whipped
Directions
Heat olive oil in a large pot and sauté onion and celery. Do not let them brown.
Add halved raw tomatoes, sun-dried tomatoes, 1 jar of pomodoro sauce, orange peel, and orange juice.
Stir gently and add broth (or water) and a Parmesan cheese rind if you have one, which adds umami flavor to the soup. Remember to remove the rind before blending.
Let the soup simmer for 15-20 minutes until the tomatoes are fully cooked.
Blend the soup using an immersion blender in the pot, or use a regular blender. The soup can be served rustic, or you can strain it to remove all the seeds—this will make the soup silky smooth.
Season with grated Parmesan cheese. You may skip adding salt, as the cheese is quite salty. Freshly ground black pepper enhances the flavor, a splash of white balsamic vinegar brightens it, and a little acacia honey and orange juice work wonders. Tomatoes love a touch of sweetness!
