You know those days when you go to the supermarket and don’t actually come home with anything to eat? That’s why menu planning is so important to me: the plan ensures that I know what’s for dinner and that I purchase all the ingredients. But since we’re between CSA seasons, my menu planning is a bit more lax…which is to say, I haven’t done it for the upcoming week. But I had time to go to the store today, so I did.
As a result, I had no idea what we were going to have for dinner when Brian asked me about it this evening. We pretty quickly settled on tuna melts, but decided we wanted something with to go along with them. I’ve made a lot of decent tomato soup, but I hadn’t purchased any of the ingredients those recipes require. So, I created this soup with ingredients I already had in my kitchen. I’m excited with how well it turned out, because now I’ll be able to throw this recipe together any time!
Ingredients
- 1 tablespoon olive oil
- ¼ onion, diced
- 1 clove garlic, minced
- 28 oz can diced tomatoes
- 1 teaspoon Italian seasoning (or a blend of thyme, oregano and/or basil)
- 1 cup vegetable broth
- salt to taste
- 3 tablespoons half and half (optional; leave it out to make the soup vegan)
- Optional toppings: black pepper, shredded cheese, croutons
Instructions
- In a small saucepan, cook the diced onion and garlic in a tablespoon of olive over medium heat, until the onion is soft.
- Add the diced tomatoes and their juice, vegetable broth, and Italian seasoning to the saucepan. Stir to combine. Cook until heated through.
- Use an immersion blender to puree the ingredients until smooth.
- Add the half and half, if using, and stir to combine.
- Serve and enjoy, with optional toppings if desired.
[…] Homemade Tomato Soup, to which I added ditalini pasta […]