I understand it’s still pretty warm (“hot” would be an accurate description) in many parts of the country, but here in northeast Ohio the weather is chilly, gray and dreary.
In other words, it’s autumn. Soup weather!
Once in awhile, I find myself with the need to use only a portion of one of the 372 jars of tomato sauce and stuck for what to do with the rest of it. One answer is to haul out another jar and make this lovely Cream of Tomato Soup. It’s quick and easy and completely dairy-free if you use the coconut milk instead of the cream. I included the honey because my tomato sauce was a bit on the acidic side – feel free to leave it out if you like. (It’s also vegan if you use the coconut milk and leave out the honey, but don’t let that deter you – it’s still an awesome soup). You can, of course, use canned tomato sauce; read the label and make sure there’s no sugar or anything else undesirable in it. The soup isn’t really smooth, even if you dice the onion very finely, but you can always make it so by running it through a blender or food processor.
For someone who was a Campbell’s Cream of Tomato soup junkie in my youth, this quick and off-the-cuff lunch was surprisingly satisfying.
As written, each serving is about 3/4 cup – sorry about that, Gretchen! We ate ours with bunless burgers, but if you’re going for a lighter meal, this would make two large servings and be pretty filling.
Cream of Tomato Soup
1/4 cup finely diced onion
1 clove garlic, finely minced
1 tablespoon olive oil
3 cups tomato sauce
1 tablespoon raw honey (optional)
1/2 cup coconut milk or heavy cream
Salt and freshly ground black pepper, to taste
fresh basil, coarsely chopped
Heat the olive oil in a small, enameled cast iron Dutch oven over medium low heat. Cook the onion until soft and translucent, about 5 minutes; add the garlic and cook another minute more.
Add the tomato sauce to the onion/garlic mixture and cook bring to a simmer; continue cooking, stirring frequently, for about 10 minutes, or until slightly thickened. Stir in the coconut milk or cream and honey, if needed; remove from heat. Season with salt and pepper to taste.
Divide evenly between 4 small soup bowls or plates. Garnish with the fresh basil and serve immediately.
Nutrition (per serving): 181 calories, 13.1g total fat, 0mg cholesterol, 967.4mg sodium, 690.8mg potassium, 16.2g carbohydrates, 3g fiber, 12.6g sugar, 3.2g protein.