Tomato Soup / Jill Silverman Hough

Name: Tomato Soup / Jill Silverman Hough
Ingredients: 1/4 cup olive oil; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 onion, finely diced; 2 tablespoons tomato paste; 2 cloves garlic, pressed through a garlic press or minced; 2 teaspoons coarse kosher salt, or more to taste; 1 teaspoon freshly ground pepper; One 28-ounce can whole, crushed, or diced tomatoes; 3 to 3 1/2 cups reduced-sodium vegetable broth; 2 teaspoons chopped fresh marjoram, thyme, oregano, or a combination, plus whole leaves for (optional) garnish; 1 cup milk; Crème fraiche and/or croutons, for garnish (optional)

jillhough.com

Tomato Soup is surprisingly simple to make. Not as simple as opening a can, but still easy—and exponentially more satisfying.

View full recipe on jillhough.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.

Share this recipe:

Ingredients

1/4 cup olive oil
1 carrot, finely diced
1 celery stalk, finely diced
1 onion, finely diced
2 tablespoons tomato paste
2 cloves garlic, pressed through a garlic press or minced
2 teaspoons coarse kosher salt, or more to taste
1 teaspoon freshly ground pepper
One 28-ounce can whole, crushed, or diced tomatoes
3 to 3 1/2 cups reduced-sodium vegetable broth
2 teaspoons chopped fresh marjoram, thyme, oregano, or a combination, plus whole leaves for (optional) garnish
1 cup milk
Crème fraiche and/or croutons, for garnish (optional)