The Food Life Tomato Soup

Good afternoon Food Lifers!  After a small break from social media, I am so happy to be back with you guys. I decided to return with one of my all-time favourite soups. It’s a classic tomato, but it’s anything but boring. Plus, it’s vegan and gluten-free.

I think the secret ingredient in any good soup is time. This one needs to be simmered for 1-2 hours to allow for the tomatoes to break down properly. When you simmer tomatoes for a long time, they lose their acidity and become rich and savoury with just a hint of sweetness. Perfect for a cozy night in (my favourite kind of night).

The Food Life Tomato Soup

Ingredients

4 tbsp olive oil

2 yellow onions, diced

1 medium carrot, peeled and grated

6 cloves garlic, minced

½ to 1 tsp crushed red chilli flakes (or more, depending on how spicy you like it)

1 cup dry red wine

4 medium tomatoes, seeded and diced

2 794 mL (28 oz) cans of San Marzano tomatoes

2 cups water

¼ cup tomato paste, double concentrated if you can find it

3 tbsp high quality balsamic vinegar

Salt and pepper, to taste

Directions

Heat the olive oil over medium-low heat in a Dutch oven or other large, heavy bottomed-pot. Add the onions and carrot and cook until softened and just beginning to brown. Add the garlic and cook for 30 seconds more.

Stir in all of the additional ingredients. Reduce heat to low, partially cover the pot with a lid, and allow to simmer for 1-2 hours, adding more water if necessary. I like to start tasting my soup after it’s simmered for about an hour, and if it still tastes too acidic, then I let it cook some more.

Once the soup is cooked, you can either squish all the tomatoes with a wooden spoon, or give the soup a whiz using your immersion blender. The tomatoes should break down easily.

Season with salt and pepper. Serve with grilled cheese sandwiches. I’ve also made mini-meatballs and cooked them in this soup, and it was awesome.

 Good afternoon Food Lifers!  After a small break from social media, I am so happy to be back with you guys. I decided to return with one of my all-time favourite soups. It’s a classic tomato, but it’s anything but boring. Plus, it’s vegan and gluten-free.

I think the secret ingredient in any good soup is time. This one needs to be simmered for 1-2 hours to allow for the tomatoes to break down properly. When you simmer tomatoes for a long time, they lose their acidity and become rich and savoury with just a hint of sweetness. Perfect for a cozy night in (my favourite kind of night).