Food creates memories. For me, a mouthful of warm tomato soup transports me back to the cool Fall days of my childhood. After spending all day outside with the neighborhood kids playing until the streetlights came on, my mom would have a hot bowl of tomato soup and a grilled cheese waiting for me. The warmth of the soup and the conversation around the supper table filled my soul.
There are so MANY variations to this recipe. And if the truth be told, each time I make it, I alter the ingredients based on what is in our refrigerator. The basic recipe is below. Use it as a starting point and get creative!
3 tablespoons Rallis Olive Oil
½ large onion, thinly diced
2 gloves of garlic, finely chopped
28 ounces of tomatoes
1 1/2 cups of chicken stock
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon oregano
In an 8-quart stockpot over medium heat, sauté the onions & garlic with 3 tablespoons of olive oil until translucent. Add the tomatoes and cook for 10 minutes. Add the stock, salt, pepper and oregano and simmer for an hour. If liquid diminishes too much, then add more water and more salt to taste. Allow to cool slightly. Use an immersion blender, blend all ingredients until smooth. Taste and add seasoning if needed.
Optional: Add ¾ cup of cream or ¾ cup of cashew cream to soup prior to blending.
Optional: A blend of rosemary, oregano and thyme also works well with this recipe.
Optional: Roasted tomatoes may be used instead of fresh or canned tomatoes.
The options are endless! Put your own personal spin on this and create memories for your family!