This soup recipe works great for meal prep because of how much it makes and how long it keeps. Pair it with your favorite sandwhich, preferrably a grilled cheese!
Tomatoes are considered a "New World" crop and were introduced to Europe by Spanish conquistadors returning home in the early 16th century.
When the tomato arrived in Italy from Spain it was called Pomo d’oro or golden apple. They were smaller than most varieties today, about the size of a cherry tomato, and yellow in color. This means that all of those beloved "classic" Italian dishes are post-colonization inventions.
Check out this interesting video that has some interesting facts about this fruit (yes, fruit):
Grilled cheese sandwhiches where a staple of the US Navy during the World War 2. Page 242 of The Cookbook of the US Navy included a recipe that had mustard, chili sauce, mayonnaise, and American cheese. They were served open face after being toasted under a broiler.
Image courtesy of the San Francisco Maritime National Park Association
A second slice of bread was added post WW2 to close the sandwhich. Grilled cheese sandwhiches started to be paired frequently in institutional food services during the 1960s because canned tomato soups were plentiful after rationing eased. Tomato soup also helped meet nutrional requirements, specifically vitamin C.
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- Krypton -
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 small yellow onion
- 2 (28 oz) cans of whole peeled tomatoes with juice
- 1 & 1/4 cups water
- 1 tablespoon fresh or 1 teaspoon dried oregano
- 1/2 teaspoon kosher (coarse) salt
- 1/4 cup fresh basil leaves
Equipment
- Large Pot
- Blender
- Ladle
Mise en Place
- Thinly slice garlic
- Peel and thinly slice onion
- Open all cans
- Measure out 1 & 1/4 cups water
La Cuisson
- Warm olive oil in the large pot over medium-low heat
- Add garlic and onion
- Saute for 6-8 minutes until onions are soft
- Add tomatoes with their juice, water, oregano, salt into the pot
- Bring to a simmer, cook uncovered for 30 minutes
- After cooking the soup, ladle into a blender. Add the fresh basil.
- Puree until very smooth with a thin, silky texture like canned soup.
- Return to the pot and stir a few times.
Serve warm and store leftovers refrigerated in an air tight container. Will keep fresh for five days.