Tomato Soup

I’m a huge advocate for less is more, especially when it comes to cooking!  You don’t spend your time picking out the freshest ingredients for them to be covered up and their flavors masked by too many extra’s and add ins.  This is one of my favorite comfort recipes.  My sister and I made this soup multiple times (when we weren’t stuffing our faces with fresh pasta) while she was living in and I was visiting, Italy.  The ingredients are pretty much universal, and the taste made us feel at home even when we were miles and miles away.  You’ll also notice I did not use “real” measurements for some ingredients.  A recipe is a guideline, feel confident in your cooking abilities and season according to your personal preference!

Tomato Soup for 4

2 cloves garlic, minced

1 onion, small diced

a “shake” of crushed red pepper

a “sprinkle” of dried oregano or Italian spices

a handful of cherry tomatoes, sliced in half

1 roasted red pepper, diced

1 28oz. can of crushed tomatoes

rind of parmesan cheese

about 1 1/2 cups water

a handful of spinach

olive oil

salt and pepper to taste

In a medium pot on medium heat, drizzle olive oil to coat the  bottom of the pot.  Add in the garlic and onion.  Cook for about 5 minutes, getting the edges of the onions a little brown without burning.  Add in the crushed red pepper and oregano.  Cook for 2 minutes.  Add in cherry tomatoes, roasted red pepper, cook for another 2 minutes.  Add in the crushed tomatoes, cheese rind, and water.  Let simmer for about 30 minutes, stirring occasionally.  Add in salt and pepper, taste ~ taste ~ taste!  When your soup is to your liking, throw in a handful a spinach and stir.  Top with extra cheese or whatever your heart desires!