easy homemade tomato soup {v+gf}

It’s been so cold here in Los Angeles the past couple weeks, although nothing compared to most places experiencing winter, I’m sure. Alas, we are wimps in southern California and anything below 60 F is pretty much considered FREEZING. This easy homemade tomato soup will warm you up wherever you are, takes less than 10 minutes to prepare and is packed with bright, refreshing flavors from the vibrant tomatoes and sherry vinegar. For those of us trying to detox from the holidays, it’s a healthy and satisfying dinner or lunch option too.

Because the ingredients are minimal, it’s important to get the highest quality organic tomatoes, as they are the star of our show here. If it was summer, I would use fresh tomatoes and roast them before beginning the recipe. But tomatoes are out of season now and the ones imported at the supermarket lack flavor. My favorite canned or jarred tomato brands are Bianco tomatoes from California or Jovial Food tomatoes from Italy. If neither are available at your local market, opt for something organic with bpa-free lining or packed in a carton.

I served the soup alongside a simple gluten-free and vegan socca bread. To prepare, preheat the oven to 450 F and stick a generously oiled (about 1 1/2 tablespoons) cast iron pan in the oven while it heats. Whisk together one cup garbanzo (chickpea) bean flour, 1 cup plus 2 tablespoons filtered water, 2 tablespoons olive oil, a pinch of cumin and 1/2 teaspoon sea salt. Once the pan is piping hot and the oven is heated, pour in the batter and place back in the oven for about 12-15 minutes or until the bread is lightly browned around the edges and pulling away from the pan. Allow to cool for a few minutes before serving with drizzled olive oil and sea salt and pepper on top.

If socca bread doesn’t sound appealing to you, perhaps make some skillet cornbread, a nut and seed loaf or buy any crusty bread of choice. If you want some added greens, make a simple salad with lemon and olive oil or roast some romanesco in the oven.

Please comment below on your experience with the recipe, I’d love to hear about any modifications you made!

Bon appetit!

xo Mary

Easy Homemade Tomato Soup

This easy homemade tomato soup takes less than 10 minutes to prepare and is very bright and nourishing. It is vegan, gluten-free, nut-free, soy-free and plant-based.

Makes: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 2 tablespoons, high quality olive oil, plus more for drizzling
• 2 28-oz cans organic whole peeled tomatoes
• 1/2 large yellow onion or 1 small, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 sprigs of time, chopped (remove woody stems)
• 1/4-1 teaspoon red pepper flakes, or to taste
• 2 cups filtered water
• 1 tablespoon sherry vinegar
• Sea salt and and fresh ground pepper
• Handful of chopped basil for garnish, or parsley if not available

Instructions:

1. Heat a heavy-bottomed pot over medium-high heat. Add the olive oil, onions, red pepper flakes, thyme, dried oregano and sea salt and pepper to taste. Sauté for about 5-7 minutes until the onions are soft and translucent.
2. Next, add the minced garlic and cook for another minute. Then, mix in the canned tomatoes, water and sherry vinegar. Bring the mixture to a boil, then reduce to a simmer until the soup thickens, about 15 minutes.
3. Once the liquid has reduced, transfer the soup to a blender and puree; or use an immersion blender to puree the soup directly in the pot. Garnish each serving with the chopped herbs, a drizzle of olive oil and freshly ground pepper to taste; enjoy with fresh bread.