Who doesn’t love a warm bowl of tomato soup on a chilly day? Here are two delicious recipes to try out next time you hit the trails or need a comforting meal at home.
Tomato Soup from Parks & Trails New York
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 28 oz can diced tomatoes
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cream or milk (optional)
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic and cook until soft, about 5 minutes.
- Add broth, tomatoes, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
- Puree soup in a blender or use an immersion blender directly in the pot.
- Stir in cream or milk (optional).
- Serve hot and enjoy!
Roasted Tomato Soup from A Real Food Journey
Ingredients:
- 3 lbs plum tomatoes, halved and cored
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 4 cups chicken or vegetable broth
- 1/4 cup fresh basil, chopped
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F.
- Toss tomatoes, onion, garlic, olive oil, thyme, and basil together on a large baking sheet.
- Roast for 45 minutes, stirring occasionally.
- Transfer roasted vegetables to a large pot with broth and fresh basil.
- Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
- Puree soup in a blender or use an immersion blender directly in the pot.
- Stir in heavy cream (optional).
- Season with salt and pepper to taste.
- Serve hot and enjoy!
These two recipes are sure to become new favorites in your soup rotation. The Parks & Trails New York recipe is quick and easy, while A Real Food Journey’s roasted version adds depth and complexity of flavor. Try them out and let us know which one you prefer!