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A good classic tomato soup is perfect and comforting. This recipe comes together quickly with pantry ingredients and can be a blank canvas to spice up with herbs, vegetables, and your favorite La Boite blends.
1 ¾ quarts
¼ cup olive oil
1 onion, sliced thinly
1 clove garlic, sliced thinly (or 1 tsp garlic slices)
1 tsp fine sea salt
Pinch of peperoncino
1 Tbsp tomato paste
1 (28oz) can diced tomato
1 tsp sugar (optional)
In a heavy bottom saucepan, heat the olive oil, onion, garlic, sea salt, and peperoncino over medium heat and cook for 10 minutes, or until the onions are translucent without browning (lower the heat if needed).
Add the tomato paste and stir to combine well.
Add the tomato dice and use the empty can to measure and add a full can of water.
Increase the heat to high and bring the pan to boil, stirring occasionally. Reduce the heat to simmer for 20 minutes.
Remove the pan from heat and blend until smooth using an immersion blender. Adjust seasoning with sugar if needed.
The creaminess of the soup comes from blending. As the soup becomes smooth the olive oil emulsifies and improves the body and texture.
Depending on the day, I sometimes add Tangier for a twist along with vegetables like olives, zucchini, cured lemon, and orzo. A little Dali, cooked white beans, shrimp, and fresh parsley make the soup a great light meal with fresh crusty bread. Sometimes fresh basil or Riviera Herbs with grated parmesan are very satisfying.
Questions? Contact firstname.lastname@example.org