Tomato Sage Soup

I wasn’t even going to post this recipe, but it’s just too delicious to ignore. Honestly, this was one of those spur of the moment lunches for me, a few weeks back. I was hungry, the fridge was rather empty (it was the day before grocery day, you know) and two juicy tomatoes were looking quite lonely.

Sometimes, the best recipes happen under pressure or in my case, under the duress that is hunger. Either way, you’ll be glad to know that even if tomatoes aren’t in season and it’s definitely hot outside…there is always a good reason to eat soup.

If anything, it’s the perfect excuse to make a grilled cheese sandwich.

The fresh sage is key here. Seriously, if you try making this soup without it, please don’t hold me responsible for how it turns out. You will not regret either buying it at the store or picking some, if you grow it.

Sage isn’t one of those herbs I get to use often, but I’m so glad I had some laying around this day. It goes perfectly with the tomatoes, almost better than basil. Almost.

Tomato Sage Soup

  • Servings: 1-2
  • Time: 25 minutes
  • Difficulty: Easy
  • Print

Ingredients
2 large beefsteak tomatoes
1/4 C chopped onion
2 cloves garlic
2 T extra virgin olive oil
2 C low-sodium vegetable broth
Fresh sage leaves (about 10), diced
1/2 tsp dried oregano
1/4-1/2 tsp red chili pepper
Salt & black pepper, to taste

Directions
1. Chop the tomatoes, onions and garlic. It doesn’t have to be perfect or even small, just roughly chopped.
2. Finely dice the fresh sage and set aside.
3. In a medium saucepan, add the olive oil and bring to medium-high heat. Add the chopped onions and sauté for 3-5 minutes, until softened. Then add the garlic and tomatoes, continuing to cook another minute.
4. Using the same saucepan that has the sautéed ingredients, pour in the broth and bring to a boil.
5. Turn down to a low simmer, add the remaining ingredients and cook for 15 minutes. I usually add the salt at the end, after it’s done cooking just to make sure it’s not too salty. Do your thing.
6. Once it’s cooked, turn off the heat and let the soup cool. Depending on how patient you are, this could be half hour or 2 minutes. If the soup is still hot, very carefully ladle a few spoons into a blender (or better yet, use an immersion blender) and puree until you reach a desired consistency. Keep blending in batches if you need to, until the soup has been completely pureed.

Enjoy!

My only regret that day: I should have made more soup.

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