Chunky Tomato Soup

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Chunky tomato soup

The added benefit of making a tomato soup base from scratch, when weighed against time and cost, is minimal in my book...

The added benefit of making a tomato soup base from scratch, when weighed against time and cost, is minimal in my book. Using a store bought tomato tomato soup base saves a lot of time and provides a good foundation for your soup with plenty of flavor. This allows you to focus of adding ingredients to make a what is otherwise a mundane soup pretty exciting. The addition of fresh, whole grape tomatoes adds both flavor and substance, and the fresh cilantro on top goes great with the soup's lemony tang.

Ingredients: 

2 10.75oz cans tomato soup
2 cans water
20 (about) grape tomatoes, halved or quartered
2 cloves garlic, minced
1 large roasted red peppers, finely chopped
2T lemon juice
2T cilantro, chopped
2T bleu cheese, crumbled
1T green onion, chopped
1T olive oil
black pepper to taste

Instructions: 

Prep time: 5 minutes
Cook time: 10 minutes

Serves 4

Heat one tablespoon of olive oil in a medium skillet. Add the cut tomatoes and garlic and cook about five minutes, until soft but not mushy. Add the roasted peppers and stir to combine, season with black pepper, then remove from heat and set aside.

Combine the tomato soup and water in a saucepan. Add the tomato-pepper mixture and lemon juice, and stir to combine. Warm over low heat. To serve, top with cilantro and green onion, and bleu cheese. (Optional: top soup with a few slices of avocado).