30 Minute Tomato Soup

Say hello to this 30 Minute Tomato Soup that comes together in as the title suggest – 30 minutes. Anything that takes only that much time to cook has to be good right? RIGHT?

This soup is everything you want tomato soup to be — warm, thick, creamy yet light and of course just bursting with tomato flavour. Added to that, you don’t even need that many ingredients, basically, this is a dream recipe.

The weather has been pretty chilly in Singapore since the year started. It’s been amazing to not even have to turn on the fan or air-conditioner in the nights. I am loving it and I am also expecting a smaller electricity bill this month. 😀 #sweaterweatherftw

Anyways, back to these gorgeous foxy red bowl of deliciousness. Did I mention that this soup is completely gluten-free? Since we won’t be using any flour for thickening.

Of course, it’s already perfect on its own but you know that it is unadorned if it’s without a grilled cheese sandwich by the side right? What is a bowl of tomato soup without the cheesy bread for dunking? Just a basic cheese sandwich would do really. The soup is already the star here.

As I type this, listening to the pitter-patter of rain on my windows all I want is another bowl (or maybe two) of these Tomato soup to warm me up straight from my heart to my toes. Talk about comfort in a bowl. <3

Check Out The Video Below On How To Make This 30 Minute Tomato Soup:

30 Minute Tomato Soup

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Maya Kitchenette

Serves: 4

Ingredients

For the soup

• 1 tbsp olive oil
• 2 tbsp butter
• 1 medium yellow onion, chopped
• 4 cloves garlic, grated/minced
• 2 cans (800g in total) stewed or whole tomatoes, with their liquid
• 2 cups chicken/vegetable broth
• 1 tsp salt
• 1 tsp chilli flakes
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ⅔ cup cream
• A few sprigs of thyme
• Sugar (if your canned tomatoes are too tart)

For the cheese sandwich

• 4 slices bread
• 2 tablespoons butter
• 3 cloves garlic, grated (optional)
• 2 slices Cheddar cheese
• 2 slices mozzarella

Instructions

For the soup

1. In a Dutch oven or soup pot, add the olive oil and butter.
2. Add the onion and sauté for a few minutes
3. Add the garlic and sauté for another 30 seconds.
4. Pour all of the tomatoes with the juices.
5. Add the salt, pepper, chilli flakes and oregano.
6. Cook for 15 minutes, reducing the heat as necessary to maintain a gentle simmer and stirring occasionally.
7. Carefully transfer the mixture to a blender and process till smooth. Alternatively, you can use a handheld blender.
8. Add thyme and cream.
9. Check for seasoning. If your soup is a little too tart, add a tsp of sugar.

For the sandwich

1. Preheat skillet over medium heat.
2. Mix the garlic and the butter.
3. Generously butter one side of a slice of bread.
4. Place bread butter-side-down onto skillet bottom and add 1 slice of cheddar and mozzarella.
5. Butter a second slice of bread on one side and place butter-side-up on top of the sandwich.
6. Grill until lightly browned and flip over.
7. Repeat with remaining 2 slices of bread.
8. Serve with tomato soup while still hot.

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