This is some tomato soup to warm the soul. Great when you have a bunch of extra tomatoes from the garden that need to be eaten or preserved. Double the recipe and save the soup in the freezer for 6 months or more.
In a good blender spin up the tomatoes, strained tomatoes, garlic, onion, stock, and pepper sauce (or chili peppers) until well blended. (But not the Chili Oil if you are using that)
Blend until smooth and then pour into a pan and gently simmer the soup for 20 minutes on medium low.
Finish with chili oil and fresh parsley.
Pair this with a grilled cheese sandwich or my crazy popper grilled cheese recipe!
- Good quality tomatoes 2 lbs
- Strained tomatoes 26oz
- Garlic Cloves 4-5
- 1 small onion
- 1.5 Cups Stock (chicken or vegetable)
- 1 tbsp Smoked Mango Habanero or fresh garden chilis (pictured)
- Chili garlic oil to garnish