Saturday, October 10, 2009

Fatty Friday Catch Up Issue: Quick and Easy Chunky Tomato Soup

Last week, while working from home, I had an intense craving for chunky tomato soup. It was a chilly fall day here in NYC - perfect for soup.



Chunky tomato soup - whether vegetarian, or with meat, like my version - is easy to make in a pinch. All you need are the following ingredients:
1 12 oz can diced tomatoes
3-4 cloves of garlic (depending on your love of garlic - mine is intense)
1/2 onion, chopped in chunks
1 cup of broth (veggie, chicken, beef, etc)
1 cup of water
olive oil
salt/pepper
basil, torn into large chunks
optional: soppressata chopped into bite-sized chunks

To begin, you'll want to smash the garlic cloves and pull off the skins. I leave the cloves whole, (I got used to doing it for people who don't like garlic,but I also like the way a smashed clove melts in your mouth when cooked through) but you may want to dice them. Then, chop the onion. Heat a deep pan and add enough olive oil to cover the bottom. After that, lightly brown the garlic and onion. Add the tomatoes, basil, water, broth, salt and pepper to taste. Finally, add the optional soppressata. Let this goodness simmer for about 20 minutes. For a thinner soup, just add more water. Serve hot, topped with some grated parmiggiano reggiano and crusty ciabbata bread on the side.

This recipe is so easy, warming and yummy for a chilly day. With the tangy chunks of tomato, spicy garlic and onion and salty soppressata it really hits the spot. It's my favorite cold weather soup! What's yours??

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