Super Simple Tomato Soup

This soup was born out of being hungry and finding a can of whole tomatoes in the cupboard. I could make up a better story but that’s really it.

Tomato Soup for 2 (double for more people or if freezing some for later) 

1 can of whole tomatoes (we get the .89 cent Walmart ones)

1 onion, sliced in half

1 tbs of butter (real, fake, vegan, not vegan, cook’s choice)

1 tsp of dried basil or 5 real basil leaves chopped up

2 small carrots, diced

Salt and Pepper to taste

  1. Dump everything into pot.
  2. Stovetop Method: Bring to boil, simmer for 1 hour with the lid on, stirring and squashing the whole tomatoes every so often. If it’s too watery, remove the lid halfway through but keep an eye on it.
  3. Slow Cooker Method: Heat on high for 2-3hrs, squash tomatoes after.
  4. If using an immersion blender: Blend soup until it’s as chunky or smooth as you like it.
  5. If using a regular blender: Blend in batches being careful not fill the blender more than halfway due to hot soup having a tendency to explode in blenders.
  6. Serve with toasted bread.


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