A no-fail tomato soup recipe
Make tomato soup your savior this year
Remember January 1, when you stocked your pantry and printed out recipes and planned your meals and decided to cook responsibly, virtuously, and nobly this year?
This is what you're going to do.
Tonight, or any night this week, or for lunch, or for a late night snack, you will turn to your newly-stocked pantry. You will take out a can of tomatoes. You will turn on your stove. And with three ingredients — or more, if you so — you will have a bowl of steaming happiness in front of you: A bowl to cradle on your lap as you watch Downton Abbey, or to dunk a grilled cheese in, or to pair with a fabulous main course that you had meticulously planned out (because you obviously did that, right?).
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Here's how to make tomato soup your savior this year.
How to make tomato soup without a recipe
1. Chop an allium or two; onions, garlic, shallots, and leeks are all fair game.
2. Heat a generous glug of olive oil in a big pot, and saute your alliums with a big pinch of salt until they're nice and soft. Add any spices you'd like; try black pepper, red pepper flakes, thyme, or cumin.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
3. Add a big can of tomatoes and a cup of water or broth. (If the tomatoes are whole, break them up with your hands as you add them.) You can get roughly four servings out of a 28-ounce can, or, if you're like me, you can finish it yourself.
4. Let it all simmer down to your desired thickness; this will take around 20 to 30 minutes. Taste it — the tomatoes should've lost their raw wateriness by now. If not, keep on simmering until it tastes good. Season with salt and pepper. If you're adding cream or milk, swirl it in now.
5. Once the soup has cooled slightly, blend! You can use an immersion blender if you want to keep it chunky, or blend half and mix it back in. Serve it with toast or grilled cheese or a salad. January just got a whole lot better.
Photos by Mark Weinberg
More from Food52...
This article originally appeared on Food52.com: How to make tomato soup without a recipe.
Create an account with the same email registered to your subscription to unlock access.
-
What is cloud seeding and did it cause Dubai's severe rainfall?
The Explainer The future is flooded
By Devika Rao, The Week US Published
-
American Airlines pilots are warning of a 'significant spike' in safety issues
In the Spotlight The pilot's union listed 'problematic trends' they say are affecting the airline's fleet
By Justin Klawans, The Week US Published
-
6 star-spangled presidential libraries to visit
The Week Recommends These institutions provide insight into American leaders
By Catherine Garcia, The Week US Published