Not Your Mama’s Tomato Soup

You may be surprised to hear that I am not an adventurous eater.  It’s true!  I love food, but mainly the foods that I already know and love.  Trying new foods or foods that I am pretty sure I am not going to like makes me uncomfortable, however I am married to a man that will eat just about anything.  To prove my point, the other day while doing our daily download, the crazy animal tells me that he ate Python at lunch  and that he would definitely eat it again.

python

Who does that?

No, seriously, I want to know what kind of a nutso would willingly do that when there is perfectly good pizza to be eaten?  I expect Bear Grylls to have eaten python, but when your choices are that or some animal placenta, who here wouldn’t choose to eat the snake?  Kevin wasn’t lost in the amazon, he is just that guy.

He is always on the mission to push me out of my comfort zone.  “Babe you’ve got to try this!”  he says, as he pushes food towards my face.

This happens All. The. Time!!!!!  I will give it to him that there are times when the peer pressure has been so great that I caved and ate of the forbidden food and was delighted to find out that it didn’t suck.  Avocados, asparagus, edamame, and surprisingly tomato soup were all among some of my amazing food finds, all thanks to the hubs.  Beets on the other hand….gross.

One of the first foods that Kevin requested me to make for him, early into our marriage, was tomato soup.  My answer went something to the effect of….Nope, no way, sorry bubba.  You see I once ate a bowl of tomato soup, that came out of the nostalgic red-and-white can.  I will summarize my experience….blech, patlooey, spit, spat, rinse and definitely don’t repeat.  It was not what we would call a positive food experience.  It was my one and only experience with tomato soup…that is until last year.

tomato soup

It took me 19 years to finally honor Kevin’s request to make him a pot of tomato soup and a grilled cheese.  Even though I was pretty sure that I would never eat it, I determined that if I was going to make this soup then it had better be the best tomato soup he had ever tasted.  I needed a great set of ingredients to put this soup over the top.  Off to the store I went for basil, fire roasted tomatoes, onion, garlic, and the secret ingredient that made him stand up and take notice – chili oil.

Something funny happened while I was making this soup.  The ingredients and aroma grabbed me by the nose and pulled me in.  It was impossible for me not to sample, slurp, drink it with a great big straw!  Oh me oh my.  This soup deserves to be eaten in a hushed room, with eyes closed, and a mmmmmm ready at the back of your throat.  If I had known that tomato soup could have been this tasty, I wouldn’t have waited 19 years to try it.  Oh the humanity of lost time!

The best most incredible thing of this entire saga is that this soup throws together in almost the time it takes me to open a can with a can opener.  Everybody goes into the pot and plays nice, then the whole thing gets pureed down until smooth and creamy.  Super easy and the payoff is delicious.  You seriously need to have some of this soup in your life.  Promise me you will try it.

ramekins of soup

Not Your Mama's Tomato Soup

Prep Time: 10 mins
Cook Time: 30 mins

Ingredients

  • 1- 28 oz. Can Crushed Tomatoes
  • 2 (14.5 oz.) Can of Fire Roasted Tomatoes
  • 1 Onion Finely diced
  • 2 Cup Vegetable Stock (Water would work if you don't have stock)
  • 1/4 Cup Chopped Fresh Basil or 2 tsp. Dried Basil
  • 2 Tbsp. Butter
  • 2 Tbsp. Sugar
  • 1 tsp. Garlic
  • 2 tsp. Salt
  • Fresh Cracked Black Pepper to taste
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 1/2 tsp. Red Chili Oil
  • 1 Cup Sour Cream

Directions:

  1. In a large stock pot, melt butter over a medium heat. Add onions and garlic, sauté until tender and translucent, about 8-10 minutes. Stir in red pepper flakes and, if using, dried basil. (If you are using fresh basil, we will add that in at a later step.)
  2. Once onions are tender, add in tomatoes (along with their juices), vegetable stock, sugar, chili oil, and salt. Bring to a boil. Once boiling, reduce the heat to low and simmer for about 20 minutes. Once soup has simmered for 20 minutes, add in fresh basil, sour cream, and black pepper. Stir to completely combine.
  3. Remove the soup from the heat and puree until smooth, using an immersion blender. If you do not have an immersion blender, you could use a regular blender or even a food processor.

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