- December 29, 2009 at 4:31 pm #279262
2 sm tomatoes, cut into chunks (or canned tomatoes)
4 – 5 cloves garlic, smashed, peeled, and coarsely chopped
1/2 bell pepper chopped
3 tbs olive oil
1 cup chicken stock
1/2 tsp salt
1 tsp thyme
black pepper, to taste
2 slices peasant bread (French or Italian will do)
1 tbs basil
In a food processor, pulse the tomatoes, 2/3 of the chopped garlic and the bell peppers until coarsely chopped.
In a medium saucepan, heat the oil over medium heat. Scrape the vegetables into the pan and cook, stirring occasionally, for 10 minutes. Stir in the chicken stock, thyme, remaining garlic and salt.
Bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with pepper.
The soup can be made ahead to this point and refrigerated for up to 2 days. Heat the oven to 225F. Lay the bread directly on the middle rack and bake for 15 to 20 minutes to dry it out.
(If it has been refrigerated, quickly bring the soup back to a boil.) Place a slice of bread in the bottom of two soup bowls. Pour the soup over the bread and garnish with basil. Serves 2.
- September 23, 2013 at 2:03 pm #444012
I am going to try this for tonight. I have been looking for a homemade tomato soup recipe for two for a long time. Thank you very much!
- September 23, 2013 at 2:08 pm #444013
It’s just my hubby & me now for A long time I was cooking for 7. It has taken quite a while to learn to cook for 2. A lot of my recipes I can cut down but my tomato soup recipe I could not so thank you, thank you, thank you.
I usually have to can the left overs but some times I don’t want to have to.
- September 23, 2013 at 9:54 pm #444032
I am so pleased that you are finding this useful! Please let us know if you and DH likes it!
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