This soup gets better with age. I should’ve made this a couple days in advance of my birthday party/NYE pre-party but I was making a huge batch.
The recipe based off of one from the Splendid Table podcast. Its a good recipe but I adjusted it because if I’m making a soup then I add a shit ton of things just because I can.
- Saute garlic, diced onion 1 diced bell pepper, 2 diced carrots until the onion and veggies are more or less cooked (onion is translucent).
- Add 1 large can of whole plum tomatoes, 1 cup water, 1 cup heavy cream, salt, pepper, a large pinch each of of red pepper flakes, oregano, and celery seed and bring to a boil. Then reduce the heat and let it boil for a minimum of 15 minutes.
- Blend it up with a handy dandy stick blender, like the awesome Cuisinart one I got for Christmas, and taste. Adjust your seasonings and and if its still acidic, add a tbs of sugar and/or cream.
I’ll be making this in big batches again and storing it in the giant jar that used to hold my kimchi. It’ll be my go-to dinner when I’m feeling too tired to cook.