The Easiest Tomato Soup

Every cook needs a handful of quick, dependable, healthy, go-to recipes for dinners when there’s just no time to think, plan, or, for the most part, cook. Count this one in! It can be made with ingredients that you likely have in the house. You don’t need to pay particular attention to how you chop anything because everything is blended in the end. The fresh ginger gives it a multi-dimensional flavor and a tiny bit of heat.

At his restaurant, Anoosh serves tomato soup with a sandwich made of thickly-sliced brioche, grilled with a filling of cheddar, Gruyere, and Havarti cheeses, and a layer of caramelized onions.

November 24, 2020

Ingredients

SERVINGS: 4 Serving(s)

2 to 3 tablespoons vegetable oil
1 cup chopped onion
¼ cup chopped celery
3 tablespoons chopped fresh ginger
1 teaspoon salt
1 tablespoon minced garlic
28-ounce can whole tomatoes, preferably San Marzano

Instructions

Pour enough oil in a 3-or 4-quart saucepan to cover the bottom and place on medium- high heat. When the oil is hot, add the onions and celery, cook until soft, about 6 minutes, stirring once or twice. Add ginger and salt, cook another 2 minutes, stirring to keep the onions from burning. Add garlic and cook another minute. Add tomatoes and their juice, crushing them through your hands as you add them or using the back of a spoon or potato masher to roughly break them up. Fill the tomato can with 2 cups of water, swish it around to capture tomato residue, and pour into soup. Bring to a boil, then reduce heat and simmer, uncovered for 20 minutes, so the flavors blend.

Puree the soup with a wand blender, in a blender in two batches, or in a highpowered blender, such as a Vitamix. If you use a blender, be sure to hold down the top with a dish towel so hot liquid doesn’t spew out.