Light and Creamy Tomato Soup

These days I’m in the mood for recipes that are super fast to make, but are still light and delicious.

tomato-soup
Light and Creamy Tomato Soup

 

Ingredients

  1. 1 tbsp organic canola oil
  2. 1.5 cups chopped red onion
  3. 1/2 tsp ground cumin
  4. 3/8 tsp salt
  5. 1/4 tsp hot smoked paprika
  6. 4 minced garlic cloves
  7. 28 oz can chopped unsalted san marzano tomatoes
  8. 1/2 to 1 cup vegetable stock (depending on how thick you like your soups)
  9. 1/4 cup whole milk
  10. optional: fresh parsley, shaved parmesan cheese, and black pepper for garnish

Directions

  1. Heat a medium saucepan over medium heat. Add 1 tbsp canola oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, 1/4 tsp hot smoked paprika to the pan, cook 8 minutes, stirring. Increase heat to medium high.
  2. Add 4 minced garlic cloves, saute 1 min.
  3. Add 28 oz can chopped unsalted san marzano tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Bring to a boil. Reduce heat, simmer 15 min.
  4. Remove from heat, stir in 1/4 cup whole milk.
  5. Use an immersion blender to blend the soup to the consistency you like. Optional: top with fresh parsley, shaved parmesan cheese, and black pepper.
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