Tomato Soup

“I could hear her chewing from across the room. That’s when I knew I loved her, because aside from me, who chews tomato soup?” - Jarod Kintz

This recipe was inspired by an email from a dear girl who lives in a small town in middle America. She desperately wants to invite more alive and healthy foods into her body but the only organics her local grocery store carries are packaged croutons and tomatoes in a can. Seriously. I had a MacGyver moment and thought... I can make something amazing out of tomatoes and croutons. Game on!

I found said packaged croutons and they are not too bad. They contain wheat so please don't use them if you are gluten sensitive. My only true complaint is that they have sugar in them. It is organic sugar but it's sugar all the same. Remember it's so important to read your labels and keep sugar out of your everyday foods.

That said I'm going to bend a personal practice here and create with them to illustratethat you CAN begin with what you have using relatively few fresh ingredients. I know how frustrating it can be to have limited access to fresh, organic, alive foods. If you're in that boat take heart, here's a healthy and simple recipe that you can make in literally 15 minutes.

 

Recipe adapted from Serious Eats

 

TOMATO SOUP
 

Serves 4

INGREDIENTS


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  • 1/2 Cup Olive Oil
  • 2 Garlic Cloves, Minced
  • 1 small onion, chopped
  • 1/2 fresh jalapeno, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon dried parsley or 1/2 bunch fresh parsley chopped for garnish (you could also use fresh or dried basil or chives)
  • 1/2 teaspoon red pepper flakes
  • 1 cup croutons or 2 slices bread torn into pieces
  • 1 28 ounce can tomatoes
  • 1 14 ounce can tomatoes
  • 2 cups filtered water


WORKING WITH PEPPERS


 

Any time I work with peppers I coat my fingers in olive oil before I begin. The olive oil adds a protective barrier between your skin and the seeds. It's super helpful later when you forget you were just cutting up peppers and stick a finger in your eye! If you're working with really HOT peppers you may still want to wear gloves.

You can see in the last image that I left out the center section with the rib of the pepper that holds the seeds. If I wanted to make a super hot soup I'd chop that up with the pepper skin and toss it in. 
 

PREPARATION
 

  • Heat 2 tablespoons olive oil in soup pot over medium heat. Heat until the oil is shimmering but NOT smoking. Add onion, garlic, oregano, jalapeno and red pepper flakes.
  • Stir frequently until onions are beginning to soften but are not brown. (around 5 minutes)
  •  Add croutons (or bread), tomatoes and 2 cups of water. Bring to a boil over high heat, then reduce to a simmer.
  •  Cook for 5 - 10 minutes. This is the point where you sing and dance around the kitchen and infuse a little extra love and FUN into this recipe. This song always does the trick for us.
  •  Remove from heat. Pour 1/2 cup olive oil into soup.
  •  Transfer half of the soup to a blender. Use a ladle and take your time. Hot splattered red soup is no one's friend. Blend the soup at low speed. Transfer to a large bowl and blend the other half of the soup. 
  •  Pour soup back into your soup pot and season with salt + pepper to taste. Add herbs to garnish.

 Serve hot or cold.

KITCHEN RITUALS

 

Part of the fun of spending time in your kitchen is creating rituals to accompany your healthy practices. One of our favorite rituals is 'taste testing.' Whoever is doing the cooking prepares a mini serving for the other one to give it a test run. This is the part where Cliff makes all the'mmmmmmm' noises and then tells me how amazing it is or if it needs a touch more of this or that.

Love you guys!
Lacy