Simple Tomato Soup
50 minutes total time
10 minutes active time
Easy, Kid Friendly
Tomato soup is familiar. I love the idea of adding spice to it (here in the form of garam masala) for a little left turn. This soup originated as a way to use an abundance of fresh tomatoes at the end of summer, but now we use canned tomatoes in it. Make sure you buy good ones. I like San Marzano tomatoes.
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and smashed
1 teaspoon garam masala
2 ¼ pounds canned whole peeled San Marzano tomatoes
Finely chopped chives, optional
Put the oil and garlic in a medium saucepan and set over medium heat. Cook the garlic, stirring occasionally, and adjusting the heat as needed, until the garlic is golden and tender, 3 to 5 minutes.
Stir in the garam masala and 2 teaspoons of salt and toast just until fragrant, 5 to 10 seconds. Remove from the heat.
Using your hands, crush the tomatoes into the pot, and add the reserved can liquid. Offset a lid on the top of the saucepan and simmer briskly, stirring often until reduced and thickened, about 40 minutes.
Remove the soup from the heat. It can be left chunky or blended using a hand blender or blender to the desired consistency. Season to taste with salt and divide among bowls. Sprinkle with chives, if you like.