Organic tomato soup that does not come from a can is simple and easy to make. Perhaps simple food needs to be redefined. Simple food should be fresh, with only a few ingredients, and easy to prepare or healthy to eat.
Cooking can be complex or it can be easy. I once joined a cooking class and the chef taught us how to make a difficult organic tomato soup. There was a lot of complexity to the recipe. We used canned tomatoes and a complex sieving process to get rid of the seeds in the tomatoes. What remained was a beautiful red soup with no chunks in it. There were many steps involved and I kept thinking – who cares if there are a few seeds in the damned soup, I just want to eat it already. Below is my solution to complex: utterly simple. I hope you enjoy the soup as much as I do. Delicious!
Simple Who-Gives-A-Damn-About-The-Seeds Tomato Soup Recipe
- 3 cups fresh organic tomatoes deskinned, chopped, as many seeds squeezed out as you can – but don’t worry if you can’t get them all – just leave them in (here’s a link to learn how to deskin a tomato – LINK)
- 1 cup organic chicken broth (or water if you are vegan)
- 1 onion, chopped in tiny pieces
- 3 cloves garlic, crushed
- 24 oz organic V8 juice (or 24 oz of tomato juice of any kind)
- Salt and pepper to taste
Saute onions and garlic in a pot. Smoosh tomatoes into tomato mush. Mix all ingredients together in the soup pot. Heat to boiling, then reduce heat to low, cover, and simmer for one hour (or more if you like). Look in the pot and see a few chunks and seeds in it. Shout, “I don’t give a damn!” Then serve. Seriously. It’s delicious.
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