This soup is quick and easy to make when you need something in a hurry. I made this very quickly on a busy week night by grabbing things from my pantry and throwing in some fresh herbs to liven it up. Add pasta/tortellini to make a heartier soup.
Ingredients used:
-2 6oz cans of tomato paste
-1 14.5 oz can of diced tomatoes
-4 cloves roasted garlic (can use regular)
-1 shallot or onion
-chicken stock
-cream
-fresh basil
-TBSP or so of sugar
-1 tsp of chicken bouillon powder
-seasonings to taste ( I added onion powder, garlic powder, salt, pepper)
-parmesan cheese ( I would have added if I had any at the time )
How I made it-
-Chop and sauté shallot or onion in a little butter and salt until tender(doesn’t matter the size because you’ll blend later
-Add in tomato paste and cook for a couple of minutes to cook out the tinned taste
-Add diced tomatoes, garlic, and sugar
-Add bouillon and slowly stream in chicken stock until you reach a consistency that would be good for blending.
-Cook for a couple of minutes and off the heat, blend soup until your desired consistency
-Place back on the heat and add cream and chicken stock in any ratio you prefer to reach your desired consistency and creaminess
-Taste and make sure the soup isn’t lacking seasoning or needs more sugar. the amount of sugar will be determined by the tomatoes you use and how sour and acidic they are.
-Continue heating until all flavors are combined and soup is hot
-Add in fresh basil
-A hefty sprinkle of parmesan makes this soup even better
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