Tomato Soup seems to hit the spot anytime of the year. In the summer months, most tomatoes are plentiful and it really doesn’t matter which variety you use, they all make great soup, but in the wintertime tomatoes are different. In their off-season tomatoes are not as flavorful, but you can still use the standard grocery store varieties like Hothouse or Roma, or go the canned route.
When I was young, Campbell’s seemed to be the Tomato Soup most kids loved, but I was lucky to have a mom who made things from scratch, so we didn’t consume many canned goods. My friends would reminiscence about the hot grilled cheese sandwiches they would dip in a rosy bowl of Tomato Soup and I remember thinking, boy does that sound good.
Today, I go homemade just like mom and with this recipe you can see why, it’s super easy. As far as taste, incomparable – this steamy bowl is sweet, savory and satisfying. It’s one recipe that everyone in the family will love and you will make over and over again. So, enjoy a hot steamy bowl for dinner tonight.
1 small red onion
1 clove garlic
1 teaspoon dried oregano
1 teaspoon salt
2 pounds fresh tomatoes or 28 ounce canned tomatoes
2 teaspoons maple syrup
1/2 cup Parmesan, grated
1 cup arugula, optional
1. Dice onion and mince garlic, set aside. Slice tomatoes into wedges, set aside.
2. In a medium saucepan, add 1 tablespoon olive oil and place over medium heat. Add onion and garlic and saute until softened, about 3 minutes.
3. Add oregano and salt, stir. Toss in tomatoes and stir to combine.
4. Drizzle in maple syrup and 1/2 cup of water, stir. Cover pan with lid a jar and continue to cook for 15 minutes.
5. Spoon tomato mixture into blender and puree until smooth. Ladle into bowls and sprinkle soups with fresh arugula and Parmesan cheese. Enjoy!