Quick and Easy Tomato Soup
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4 Cups
- Serves:
- 4
ingredients
- 2 tablespoons lakonia extra virgin olive oil
- 4 -6 garlic cloves, peeled and sliced, if desired
- 1 1⁄4 cups hot water
- 1 -2 teaspoon betterthanbouillon chicken base
- 1 (28 ounce) can san marzano tomatoes with juice (or in puree)
- 1 large onion, peeled and thinly sliced
- 1 tablespoon Italian herb seasoning
- 20 melba toast (plain or sesame)
directions
- Heat olive oil in skillet.
- .
- Peel and thinly slice garlic and onion and fry until translucent but still firm.
- In a 3-qt saucepan, add hot water and betterthanbouillon chicken base (or a bouillon cube). Chop up tomatoes and add entire can.
- Add Italian herb seasoning.
- Add garlic-onion stir fry.
- Heat on medium-low on simmer to blend seasonings for 10 minutes.
- Serve with Melba toast rounds.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life