The coziest meal you’re free to make this week in under 30 minutes.
But that’s OK!
Because each year, the moment the temperature dips, I make Ina Garten’s easy tomato soup.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
First published in her 2012 cookbook,Foolproof,it calls for canned tomatoes.
This soup doesn’t.
True to Ina fashion, this is adelicioussoup that’s easy to make and calls for pantry staples.
Simply Recipes / Myo Quinn
Stir in 3 minced garlic cloves and cook for about a minute.
Simmer the soup for about 15 minutes.
Plus, they’re quite expensive, so I don’t use it.
Simply Recipes / Myo Quinn
Here’s one more thing I do differently because it saves me from having to wash a second pot.
Ina boils 1/2 cup of orzo in a separate pot, drains, and adds it to the soup.
The orzo releases some starches, thickening the soup a bit.
Simply Recipes / Myo Quinn
It’s a win-win.
It takes about 10 minutes for the orzo to cook through.
double-check to continue stirring so that they don’t get stuck to the bottom of the pot.
Halfway through, add half a cup of heavy cream.
Serve warm with a grilled cheese sandwich cut into cubes a la croutons.
My family loves this soup so muchwe never ever have leftovers.
For reasons I try not to think too hard about, my kids refuse to eat chunky soups.
Regardless of the method you use, blend the soupbeforeyou add the orzo.
Otherwise, you’ll blend the pasta and end up with a gummy, gloppy soup.
Now I don’t add any salt and think it’s perfectly seasoned.
Take note of your ingredientshomemade unsalted chicken stock and unsalted canned tomatoes will need salt.
The easiest way to avoid over-salting the soup is to taste it as you go.
I would recommend starting with 1 teaspoon of salt and tasting it before adding more.
If your soup does end up too salty, adding more water won’t fix it.
It may taste less salty, but the soup will be runny and it will taste off.
Instead,add a teaspoon or two of balsamic vinegaror apple cider vinegar.
It’ll tame the saltiness.
