This might just be the simplest tomato soup out there! The flavors are so rich, though, your guests won’t believe it’s made with just sauteed onions, bell pepper and tomatoes. We made this for Sunday Brunch Cooking + Eating and one of my guests asked, “And you added some garlic, right?” Nope. “And some basil?” Nope.
Just tomatoes, onions and bell pepper. But you will need LOTS of tomatoes.
When my mom taught me this recipe I couldn’t believe it. This was back in my college years and my only experiences with tomato soups were those pizza-sauce-like, canned-tomato ones served at fast food restaurants. This one is creamy and real and tasted incredibly gourmet to my fast-food palate.
- 7-9 ripe tomatoes, roughly chopped*
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- olive oil
- sea salt, veggie bouillon or broth
- In a medium pot, pour enough oil to just cover the surface. Sauté onion and bell pepper over medium-high heat for about 7 minutes, stirring occasionally.
- Add tomatoes and their juices. Bring to a boil then cover and reduce heat to a simmer.
- When tomatoes have sweated out and are "mushy," transfer to a blender and add home-made broth and/or salt to taste or 1 and 1/2 veggie bouillon in a pinch.
- Blend well, return to pot if it needs to be heated and serve.
* I used 7 tomatoes on the vine, if you don't have enough tomatoes you can add tomato paste when blending
* When we made it for Brunch we added 1 1/2 Rapunzel organic vegan bouillon. We did not add water since we wanted a thick, creamy soup, but you can dilute it if you'd like!