My family and I LOVE this tomato soup. I got the recipe several years ago from my friend. As you probably know, I never met a recipe I couldn’t tweak, so this is my take on it.
With crackers crumbled into it I am transported back to wintery days of my childhood and lunches of tomato soup with Ritz Crackers. Now I use these lovely crackers.Hope you enjoy it!
Fred’s Tomato Soup
1 28 oz can San Marzano* tomatoes, run thru blender, FP or immersion blender
(Or 4 cups fresh, crushed tomatoes)
1 medium onion, grated or very finely minced in FP
2 garlic cloves “
1 quart stock/broth or water
S & P to taste
3/4 cup full fat or light coconut milk (orig recipe calls for heavy cream)
In a large pot, saute’ onion for 8-10 minutes in EVOO or ECVO, adding garlic at the end for 30 secs or so.
Add tomatoes and stock, bring to a boil, lower heat and simmer uncovered for 25-30 minutes.
Stir in Coconut milk and let it sit for a few minutes.
Serve garnished with avocado, bacon, basil, croutons, crumbled crackers etc. as you wish.
We practically lick the bowl clean. 🙂
* I prefer San Marzano but you can use any organic tomatoes.
INSTANT POT DIRECTIONS
You can easily do this recipe in the Instant Pot.
Use saute’ function for onion and garlic.
Add all other ingredients except cream or coconut milk. And only 6 cups broth/water/
Set on Manual for 30 minutes with the valve open so steam is released during cooktime.
When finished, add cream or coconut milk, stir and let it sit a few minutes.
Love to hear how you like this.
As always I hope you SPARKLE!
Jan XO
www.janicemasters.com
sounds yummy as I can barely type my fingers are so cold. LOL. Thanks for sharing your recipe.
I can imagine and actually I can remember fingers that cold! This soup will definitely warm you up!