From the White Lotus Kitchen

Tomato Soup


Almost everyone likes tomato soup. It's nostalgic. It's warming on wintery nights, and its a great basic go-to in spring, summer, or fall. Our tomato soup recipe is so easy to make, and it can go in numerous directions of nuance and flavor. Dill, yes. Celery seed, maybe. Basil, sure if you like. Spicy with just a bit of cumin, sometimes. And, tomato soup pairs with more than just grilled cheese, although who would say no to that.

Even if the days aren't warming yet where you live, or perhaps the temperature is rising faster than you'd like, either way, our tomato soup has got your appetite covered.

serves 4 people

1 small to med onion
1 bay leaf
olive oil
dairy or non-dairy butter
Allepo pepper flakes
cracked black pepper
2 garlic cloves
sea salt
1 veg bouillon cube
1 tsp brown sugar
vermouth (optional)
2 stalks celery
1 14.5 oz can tomato sauce
1 14.5 oz. can chopped tomatoes
approx 1.5 - 2 cups water
dried or fresh dill
splash of heavy cream or non-dairy equivalent

Warm olive oil and butter in the bottom of your soup pot over med to low flame. Add one bay leaf. Chop onion finely and add to pot, sautéing until it becomes translucent. Add red and black pepper to taste. Make sure there is enough moisture in the pot to keep everything from sticking and becoming too brown. Chop two garlic cloves finely and add to the onions along with sea salt to taste. Add one veggie bouillon cube and the sugar. Add vermouth. You can add a little water if the pan still needs deglazing. Chop celery stalks into small pieces and add to soup pot. Sautee briefly. Add the tomato sauce a little at a time. Add chopped tomatoes, and a splash of heavy cream. Add dill to taste and a very small amount of oregano. Add water, a small amount at a time, keeping the soup thick and rich.

Top with a sprinkle of parmesan or TJ's herbed popcorn for fun. And serve with a hearty bread and salad, or grilled cheese.