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Chilly Days & a Recipe for Quick Tomato Soup

Quick Tomato Soup - Global Dish - Stephanie Arsenault

Holy moly, me oh my… I don’t know what it is about winter, but I will never get used to it. I will admit that it’s mighty beautiful at times, with its snow-covered trees, sparkle showers {that’s what I like to call it when it’s snowing and sunny and it looks like there are piles of glitter falling from the sky}, and sun-dogs dotting the skies on the coldest of days.

Fernie, British Columbia - Global Dish - Stephanie Arsenault

Sparkle showers aside, it’s tough to keep warm during these long, chilly months. You can get all bundled up, of course, but it’s much more effective to heat your body from the inside out.

Quick Tomato Soup - Global Dish - Stephanie Arsenault

Enter: Quick Tomato Soup.

Trust me, I’m a sucker for a good old can of Campbell’s, but sometimes, you just want to make something from scratch. This recipe is easy, delicious, and hits the spot. It’s also customizable {see suggestions at the bottom of the recipe}, so it’ll be satisfying no matter what you’re in the mood for.

Plus, that smell of sautéed onions just can’t be beat, eh?

Quick Tomato Soup - Global Dish - Stephanie Arsenault

Quick Tomato Soup
Serves 4

1 tablespoon unsalted butter
1 small-medium white onion, diced
2-3 cloves garlic, thinly sliced, smashed, or grated
½ teaspoon {optional} red pepper flakes
2 cans of whole San Marzano tomatoes {28 oz}
2 cups reduced-sodium chicken broth
½ cup water
Salt and pepper, to taste
Handful of fresh basil, chopped

1. Heat the butter in a large, high-rimmed saucepan over medium heat, and then add the onion. Cook, stirring often, until the onion becomes transparent and starts to brown slightly.

2. Add a pinch of salt and pepper, and the garlic, and continue to cook for another minute, stirring often. Add the red pepper flakes and the tomatoes, and stir.

3. Bring the mixture to a boil and crush the tomatoes with your spoon; add the broth and water, bring to a boil again, and reduce heat to low-medium. Let it cook for 10 minutes, stirring occasionally.

4. Using an immersion blender or a regular blender, puree the mixture until it’s smooth. If you’re using a regular blender, you may want to do this in batches, to prevent any spillage {trust me, you do not need hot soup flying at you!}.

5. Return the soup to the saucepan, if necessary, and give it a taste. Season with salt and pepper, as desired, and stir in the basil, leaving a little bit aside for garnish.

6. Transfer soup to bowls, garnish with remaining basil, and enjoy!

Stir in a half cup of parmesan and a quarter cup of heavy cream before serving, top with shredded parmesan.
Add cooked pasta, rice, barley, or quinoa.
Omit basil, stir in ½ cup salsa before serving, top with shredded cheese, sliced green onions, and crushed tortilla chips.

Quick Tomato Soup - Global Dish - Stephanie Arsenault

Quick Tomato Soup - Global Dish - Stephanie Arsenault


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