Double Tomato Soup
I tend to find comfort in tomato soup. So, it’s no wonder there are a multitude of tomato soup recipes on this website. There’s something about tomato soup that reminds me of those aluminum cans of Campbell’s soup I gulped down most of my childhood.
That is, until I realized tomato soup can quite easily be made from (gasp!) … fresh tomatoes.
When I really think about it, I love all pureed soups from squash to leeks but there’s something about tomato soup (when it’s pureed) that’s just so darn comforting and cozy.
Today, I’m not only using those big ruby tomatoes that we all think of when tomato soup comes to mind but I’m also tossing in a bunch of grape tomatoes.
The trick, I’ve found, is to purchase the grape tomatoes that come in a variety of colors: amber, champagne, coral and even a few dotted with freckles or stripes. These seem to have the sweetest flavor. I usually find these varieties at the farmer’s market but nowadays most food stores carry them – so you’re in luck.
I wish there was more to say here but the beauty of a simple recipe is that there just ain’t a whole lot to say.
Sauté the onion, add a bit of spice, simmer the tomatoes, puree with slivered almonds, season to taste and serve.
It’s that easy. Enjoy!
Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.
Double Tomato Soup
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 large yellow onion peeled and diced
- 2 teaspoons sea salt divided
- 2 teaspoons smoked paprika
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 pounds beefsteak tomatoes quartered
- 3 cups grape tomatoes (15 ounces)
- handful fresh flat-leaf parsley plus more for garnish
- 1/3 cup slivered almonds
METHOD
- Heat the olive oil in a large skillet over medium heat. Sauté the onion with a pinch of sea salt for 10 minutes or until very tender, stirring often. Lower the heat to medium-low. Add 1 teaspoon sea salt, paprika, smoked paprika and cumin. Stir, ensuring to coat the onion with the spices. Add in the beefsteak tomatoes, cherry tomatoes and parsley. Cover, bring to a boil, then reduce to a simmer for 20 minutes, stirring often, or until the tomatoes are very tender. Use a large wooden spoon to break up the quartered tomatoes, if needed. Remove from the heat.
- Transfer to a high-speed blender with the remaining 1 teaspoon sea salt and slivered almonds. Puree until smooth. Season to taste.
- Ladle into serving bowls. Garnish with fresh parsley and serve warm.
- Store leftovers in a sealed container for up to 4 days.
