Looking for a quick, simple meal? The above took a half hour to put together, and, other than the fire roasted tomatoes, I had almost all of it in my pantry already. The remaining ingredients you would need to pick up are mostly cheap. (I don’t know where OP shops that fire roasted tomatoes are so cheap, but the only ones I’ve found out here are an organic brand, and they run about $2.50 a can out here.)
Plus, I used a neat trick I just learned about. Have leftover tomato paste from something else? Take it out of the can, either freeze it in an ice cube tray or in a glass jar (I went with the latter), and when you need to use it again, just take it out of the freezer, let it warm up a bit, and boom, you’re good to go. I froze what remained of my last jar of tomato paste a while ago, so I just let the jar warm up for this, scooped out what I needed, and then tossed the rest back in the freezer. Works like a charm.
Smoky Tomato Soup
Lasts 3.5 meals as a main
- 2 T olive oil
- 1 small yellow onion, diced
- 4 large cloves garlic, minced
- 2 T tomato paste
- .5 T smoked paprika
- .5 t cumin
- 2 15 oz cans fire roasted diced tomatoes
- 1 c vegetable stock
- .5 t dark brown sugar
- pepper to taste (if you can get freshly ground pepper, great, but if not, your standard pepper works just fine)
Heat your olive oil in a pot over medium heat, and add your garlic and onion, cooking about five minutes until the onions are soft and translucent. Then, add your paprika, cumin, and tomato paste, and stir together and cook for about two minutes, to let the tomato paste caramelize a bit.
Then, add your remaining ingredients (fire roasted tomatoes, vegetable stock, dark brown sugar, pepper), stir to combine, and simmer for ten minutes to heat through.
And then, no more than fifteen to twenty minutes after you started, you have your soup ready to go! Have some bread on the side to dip in it, or maybe a grilled cheese sandwich too.