Di’s Tomato Soup
1/2 cup minced onion
1 teaspoon minced garlic
2 (28 ounce) cans crushed tomatoes
3 cups chicken broth (I use a whole box of chicken broth, almost 4 cups)
1/3 cup granulated sugar
1 Tablespoon dried parsley (you could use fresh if you have it)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried Italian seasoning
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/2 to 1 teaspoon crushed red pepper (if desired)
1/2 pint heavy cream
Garnish if desired with:
Grated Parmesan cheese
In a large saucepan, heat about 1 Tablespoon of olive oil over medium heat. Then add the minced garlic and onion, saute for about 1 minute. Add the crushed tomatoes and the chicken broth and bring mixture to a boil, then reduce heat and let simmer for about 10 minutes. Then add thesugar, parsley, salt, black pepper, italian seasoning, turmeric, cumin, curry powder and crushed red pepper. Stir to combine and let this simmer for about 20-25 minutes more.
This is a slightly chunky soup, if you desire a smooth soup, puree in a blender a little at a time, or use a submersible blender. After blending return to pan.
Then stir in the heavy cream, and heat through. Serve in individual bowls topped with croutons and Parmesan cheese if desired!! Or serve with grilled cheese sandwiches cut into strips—perfect for dipping. Yummo!
*Note-you can adjust the amount of seasoning to taste… I usually end up adding just a bit more curry and cumin…. Enjoy!