This is a dead-of-winter comfort soup to curl up around. It’s like that stuff from the iconic red and white tin can (think Andy Warhol) just more wholesome + fresh- and almost as simple! Fresh juicy tomatoes are a distant memory during the cold heart of winter, so this is when tomato puree comes in handy and useful. This soup is great with the addition of dairy, but it’s just as tasty without. And the lacy parmesan frico chips on top are more than a fun garnish, they are a crunchy explosion of sharp and salty flavor. If you prefer a vegan or parve soup, add small pasta shapes instead of the milk at step three.
- 2 teaspoons cooking oil
- 1 onion, chopped (about 1 cup)
- 2 garlic cloves, minced (about 1 tablespoon)
- 4 -5 cups vegetable stock
- 1 10 0z. can tomato puree (1 cup) more if you want it extra thick and tomatoey
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
- 1 teaspoon red wine vinegar
- pinch of sugar
- 1/4 cup-1/2 cup low fat milk (optional)
1. In a large saucepan over medium-high temperature heat oil and add chopped onion and sauté for 3-4 minutes until tender and translucent and golden brown around edges. Add minced garlic and cook for 1 minute, until fragrant and light golden brown.
2. Pour in vegetable stock and stir until heated through. Mix in tomato puree. Let soup come to a boil and then reduce to a rolling simmer. Stir in oregano, salt and pepper, red wine vinegar, and a pinch of sugar. Cover and allow to cook, stirring occasionally for 20-25 minutes.
3. Pour in milk and mix well. Return soup to a simmer. Serve hot. Mmmmm mmm good!
Recipe yields 4-6 servings
- 1/2 cup of freshly grated parmesan cheese
1. Preheat oven to 400°, place oven rack in top third of oven.
2. On a baking tray lined with parchment paper evenly space 1 tablespoon mounds of freshly grated parmesan (leave about 2 inches between each mound. Place in preheated oven on top rack and cook for 2-3 minutes, or until the frico’s are melted, flattened and golden around edges. Remove from oven, let cool, and then place on the surface of the hot soup.
Makes approximately 8 frico’s