What we love about this tomato soup is that its texture is super light, almost like a cream soup, but it has a full mouthwatering flavor thanks to rich preserved tomatoes, roasted garlic, and a handful of fresh basil leaves. It also has a quiet kick, which makes it extra warming on a winter’s day — and the perfect dipper for your grilled cheese sandwich.
Of course, if you don’t do dairy, this soup would also pair very nicely with a salad. And you can make the soup itself dairy-free by subbing in a quality vegan butter. We like Miyoko’s Vegan Cultured Butter.
Our tip: The preserved tomatoes and roasted garlic really do give the soup a deeper, more robust flavor, so make this soup on the weekend, when you have a little more time, or prep those ingredients the day before. And while you’re add it, make a couple batches — soup is so nice at lunch!
Servings: 4 to 6
In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes until they begin to sweat.
Add the butter and red pepper flakes and sauté for another 10 minutes.
Add the canned tomatoes (with juice), preserved tomatoes, garlic, basil, thyme, and vegetable stock.
Bring the soup to a boil, and then lower the heat to a simmer and cook for 30 minutes.
Purée the soup with an immersion blender. Note: if you want a smoother soup, purée it in a blender.
Season with salt and pepper and serve.