This soup is the only soup that I eat. And I eat it a lot, it's that good. It's packed with delicious San Marzano tomatoes, and is incredible easy.
This takes probably 15 minutes. But that's saying a lot for this soup. Behind the scenes I've been recipe testing this soup a ton! My first try took 40 minutes, so to get to 15 minutes was great.
I didn't have much ingredients today, and I just perfected this recipe, so I really wanted to share it with you! I had to replace garlic, onions and vegetable broth, but the end result was still fantastic.
I don't like sauteing garlic or onions, because all the oil jumps up and scares me, so I decided to use some garlic powder that I had on hand.
I also did not have onions or vegetable broth. These two don't make too much difference in the end product, but if you have vegetable broth you can add 1 cup to your tomato mixture. I hope you have a great time eating this amazing creamy tomato soup recipe. I love to eat mine with a cheesy grilled cheese or just with croutons. :)
|Level: 👩🏽🍳👩🏽🍳|Time: 15 minutes|Serves: 4|
2 (28 oz) cans San Marzano peeled tomatoes
2 tablespoons olive oil
2 1/2 teaspoons garlic powder
1 cup vegetable broth (optional)
Salt/Pepper to taste
Dash of oregano and red pepper flakes
2 1/2 teaspoons granulated sugar
1/4 cup whole milk
Over medium heat in a large pot bring tomatoes and olive oil to boil. Add in your vegetable broth, if using, and garlic powder. Simmer for 10 minutes.
Add in you salt/pepper/oregano/red pepper flakes, sugar and milk.
Pour into a blender until your tomatoes are crushed up and everything is a nice even consistency.
- The Bored Baker 👩🏽🍳