I love tomato soup. It's comfort food. It's easy to make, and very versatile. It reheats well, so I make it a lot on Sundays to have for lunch during the coming week. I can add leftover chicken or extra vegetables, or potatoes, pasta or rice. I can top it with cheese.
Often I add old rinds of fresh parmesan cheese to the soup while it cooks. I like the soup smooth and thick, so I blend it with a stick blender. I also use sun dried tomato pesto as an added flavor punch, and frequently use frozen basil pesto cubes in the soup as well.
Homemade Tomato Soup
1 medium onion, chopped
5 cloves garlic, finely chopped
1 stalk celery, chopped
2 carrots, peeled, and chopped
2 Tablespoons Olive oil
1 bay leaf
2 28 oz cans whole peeled or crushed tomatoes
1 quart water
1 cup white wine (optional)
1 teaspoon dried oregano
salt and pepper, to taste
2 tablespoons freshly chopped basil or some prepared pesto
2 tablespoons sun-dried tomato pesto, optional.
In a soup pot, heat oil, and sauté onions and garlic until translucent. Add carrots and celery, continue to cook until soft.
Add canned tomatoes, water, wine, (if using) and bay leaf. Bring to a boil and then lower heat to a simmer. Add basil pesto and/or sun-dried tomato pesto, if desired. Cook until vegetables are tender. Remove bay leaf. Add oregano. Remove to blender and puree soup, or use a stick blender. Adjust seasonings. Serve with toasted English Muffin Bread.