Hearty Tomato Soup

by Stacey Roy

Prep Time: 5 Minutes | Cook Time: 20 Minutes | Serves: 8

This is a year-round favorite in our house, especially since it’s a hearty soup with few ingredients, and it’s ready in no time. Whether you’re looking for something quick to warm your soul or something to feed the masses, this soup is extremely easy to whip up after a long day at work or to double to make more to share. Most tomato soups have some sort of cream or half and half, but this dairy-free option still has a hearty thickness. If dairy is still on your safe list, enjoy with a warm grilled cheese, like the pimento grilled cheese featured on the opposite page.

2 T extra virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
1 28-oz can diced tomatoes
1 28-oz can crushed tomatoes
1 6-oz can of tomato paste
2 cups chicken broth
6 oz fresh spinach chiffonade*
Salt and pepper to taste

Sauté the onion and garlic in the extra virgin olive oil until the onions are translucent and start to lightly caramelize. Add the diced and crushed tomatoes, chicken stock and tomato paste. Stir to combine. Bring to a gentle boil. Reduce the heat to low. Chiffonade the spinach leaves and add to the soup. Allow the spinach to wilt down and simmer for 10 to 15 minutes. Salt and pepper to taste.

*To make spinach chiffonade, layer several spinach leaves of comparable size on top of each other. Roll into a tight bunch length wise and run your knife through the leaves to make thin strips of spinach leaves.

[Photography by Amber Harris Photography]