This recipe was born as many recipes are born in my little home. It was created through a combination of growing up in the kitchen with Mom (which instilled many basics of Italian and make-up-as-you-go cooking) , using the internet as a launch pad for basic formats of recipes, and my own desire to constantly learn more about cooking inexpensively from scratch. Oh, also, I have quickly found that my husband automatically like anything better if I add red pepper flakes, so that was inspired by him. This is "Newlywed" soup because it is one of the first recipes of my young marriage where I deviated from what I read enough that I could claim it as totally my own. The result was so excitingly successful that I quickly wrote it down and filed it away. It will be fun to look back on decades from now to see how I've grown as a cook through the years, beginning on my own with this simple, delicious soup.
Serve with a simple greens salad and half a grilled cheese, or even just a slice of good toast. —Kacia
- Serves 4
large tomatoes, cut in half
olive oil, divided
salt and pepper, to taste
cloves garlic, minced
red pepper flakes, to taste
homemade or low sodium chicken broth
14.5 oz can stewed tomatoes
fresh basil, torn if larger than bite size
Shredded parmesean, opt garnish
- Roast tomatoes, tossed in 2 tsp oil, salt and pepper, at 450 for 40 minutes.
- Meanwhile, prepare and sauté onion, garlic and red pepper in remaining 1 tsp oil.
- In a blender, puree roasted tomatoes and all pan ingredients until smooth. Pour into soup pot.
- Swirl blender with small amount of water or chicken broth to catch and remove every lat bit of tomato mix. Add to pot.
- Combine with chicken broth , stewed tomatoes, basil and oregano.
- Bring to a boil, than simmer, covered, for 40 minutes.
- Serve hot or cold, garnished with parmesan, if desired.