A quick and easy homemade classic that can be made entirely with ingredients from your pantry. Unlike its canned counterpart, it has way less sodium and no added sugars.
I’ve finally jumped on the “What can I make entirely from my pantry during COVID-19 isolation?” bandwagon. I’ll still continue posting normal recipes, but you’ve probably noticed the recipes I’ve posted lately seem to have more common ingredients.
If you don’t have something for this recipe, you can easily substitute. This recipe can be made with pretty much any kind of canned tomatoes. I didn’t want to use my last can of petite diced, so I chose one of the cans of peeled tomatoes I had in my pantry. You can also switch out the herbs and spices if you don’t have something in the recipe. Lastly, if you don’t have vegetable stock, use chicken stock or broth, make some using bullion, or use one of the broth or stock recipes from The Ultimate List of Homemade Pantry and Fridge Staples.
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Quick Tomato Soup
- 1 can peeled whole tomatoes (28 oz can), can also substitute any kind of canned tomatoes
- ¾ cup vegetable stock can substitute chicken stock or broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp parsley flakes
- ¼ tsp crushed red pepper
- ½ tsp kosher salt (regular salt or sea salt is fine if you don’t have kosher salt)
- ⅛ tsp black pepper
- Croutons (optional, for garnish)
- Puree the tomatoes in a blender for about 1 to 2 minutes.
- Transfer tomato puree to a medium to large pot on the stovetop. Turn heat to high.
- Whisk in the stock and spices. Heat until almost boiling, then simmer for about 10 minutes.
- Garnish with croutons if desired. ½