This is an even more simple version of the Tomato Soup I made a few weeks ago.
The technique for most soups is to start with onion, celery, carrots and other vegetables, and to cook them over very low heat with a little salt so that their own water-content is extracted and they “simmer” in their own liquid. Then, to add some broth, water or other liquids, and any other flavorings. My soup this week is ultra-simple with very few ingredients:
- 1 large onion, large-diced
- 1 Tablespoon olive oil
Heat olive oil over medium-high heat and add onion. Add 1 teaspoon salt and reduce heat to medium-low. “Sweat” the onion — cook over very low heat with a little salt so that its own water-content is extracted and it “simmers” in its own liquid. Stir periodically. When onion is translucent and almost all moisture has evaporated:
- 2-3 cloves garlic, minced
Add to onion and continue to “sweat,” stirring frequently, as garlic scorches easily. Cook approx 1-2 minutes.
- 1 large can of tomatoes (28 oz) — can be whole or diced + all juice. I wanted to try the San Marzano tomatoes I always see at Trader Joe’s, so I used that style and crushed the tomatoes with my hands while adding them to the pot.
- 2 cups veggie broth (homemade or store-bought — in the picture above I show homemade Bone Broth that needed using-up)
Add and stir to combine. Return heat to high, and bring soup to boil for 1 minute. Then down to a low simmer for 15-20 minutes.
- I can white beans, rinsed.
Add to soup and stir to combine.
Once soup has cooled, I added fresh chopped parsley, and sliced fresh basil. I also added a generous “glug” of balsamic vinegar, to give it a zesty finish. I served this with Tuscan Kale and Polenta, to create an Italian-inspired meal.
Yield: 5 portions. Mr. Batch ate this in 1 week, so I didn’t freeze any.