Pantry/Freezer Tomato Soup

  • 1 tablespoon olive oil
  • 1/2 cup frozen chopped onions
  • 1 tablespoon dried parsley
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 x 28-ounce can crushed tomatoes, or pureed tomatoes
  • 2 cups water, divided
  1. Heat olive oil in a large (3 quart) saucepan over medium heat, until it’s shimmering.
  2. Add the onions, parsley, sugar, paprika, kosher salt, and pepper to the saucepan and cook, stirring to blend, until softened and fragrant, 1-2 minutes.
  3. Turn the heat to low, add the tomatoes and 1/2 cup water (if using pureed tomatoes, use the water to clean out the can, then add to pan), stir, and bring to a simmer (small, frequent bubbles). Adjust heat as needed to prevent burning. Cook, partially covered, stirring frequently for 20 minutes. Taste, and cook longer if the soup tastes “tinny” (like a can), but no more than 30 minutes.
  4. Add as much of the remaining water as necessary to bring to the texture you prefer, taste and add salt and pepper if you like.

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