I’ve always loved tomato soup (I think it reminds me of grilled cheese sandwiches), so when I had a fridge full of tomatoes that needed to be used up, soup was the first thing that came to mind. It’s really simple to make, and takes very little time, making it an ideal weeknight supper!
serves 2 to 4
2 tablespoons olive oil
1 small onion, peeled and chopped
1 garlic clove, finely sliced
½ carrot, peeled and chopped
5 fresh medium tomatoes (500-600 g), quartered
½ teaspoon sugar
½ teaspoon dried oregano
1 teaspoon salt
60 mL red wine
500 mL vegetable stock
In a medium pot, combine the olive oil, onion, garlic, and carrot. Sauté over medium-high heat for several minutes, until the onion is soft.
Add the tomatoes, sugar, oregano, salt, and several sprigs of parsley to the pot, reduce the heat to medium, and cook for 10 minutes or so, stirring occasionally.
Add the wine and vegetable stock, and bring to a boil over high heat. Then reduce the heat to low, and simmer, covered, for 25 minutes.
Transfer the mixture to a blender, and blend until smooth (with a cloth covering the top vent so that the steam can escape but the mess stays in). Return to the pot to keep warm until ready to serve.