Tomato and Garlic Soup (and spending update)Posted: March 7, 2011
It was a rainy Sunday and the thought of a big pot of soup simmering in the crockpot for a few hours was comforting. A smattering of ingredients later resulted in 8 heaping servings of soup! You can simmer this on the stove if you don’t have a crockpot, I just didn’t want to deal with hovering in the kitchen.
Tomato and Garlic Soup
- 2 large onions, chopped finely
- 6 garlic cloves, chopped finely
- 2 28-ounce cans diced or crushed tomatoes
- 4-6 cups vegetable broth or water
- salt and pepper and crushed red pepper flakes to taste
- 1 cup roughly chopped basil
- old bread (optional)
- can of beans, rinsed well (optional)
- Heat up about a tablespoon of olive oil in a large pot. Saute the onions in a until they are a nice golden color and add the garlic. Alternatively, stick onions and garlic in a crockpot and let them cook until golden (ours was set on high for 4 hours). Feel free to add some vegetable broth if the onions appear to be sticking to your pot/crockpot.
- Add in the tomatoes and 4 cups of the broth/water and stir everything together. Bring to a boil and let simmer, covered for about an hour. Feel free to add more liquid if you think it’s too chunky. If your using a crockpot, dump everything in there and let it cook.
- Add salt, pepper and crushed red pepper to taste. Add beans if you want some protein.
- Puree soup a bit if you want a smoother consistency – we used a stick blender for just a minute.
- Put stale bread in the bottom of a large bowl. Ladle hot soup over bread. Add lots and lots of chopped basil. Consume!
Realizing that we had quite a bit of money ($11) left over from the previous week, I decided it was OK to get some stuff at the Pioneer for the soup.
- 2 28 ounce cans of diced tomatoes: $3
- 1 head of garlic: $0.35
- bunch of basil: $1.50
- bag of onions: $1.00
- tomato paste: $0.50
TOTAL: $6.35 (still under!)