Tomato soup can be as easy as chopping up the leaves and the stems, tossing the ingredients together in a food processor, and pouring them into a bowl.
The recipe, written by a friend of mine, is easy to follow, and it’s easy to make.
But it doesn’t include a blender.
And if you don’t have a blender, you might want to make a batch of your own.
Tomato soup recipes: This one is super simple.
3 cups chopped tomato 1/4 cup olive oil 1 tablespoon dried thyme 1 tablespoon chopped garlic 1 tablespoon minced onion 1 tablespoon cilantro 1/2 teaspoon oregano 1/8 teaspoon black pepper 1 teaspoon salt 2 cups frozen corn husks, thawed (about 1/3 cup) 1 tablespoon water 3 tablespoons white wine 1 tablespoon fresh parsley 1/16 teaspoon cayenne pepper 1/10 teaspoon black salt 1 tablespoon white wine vinegar 1 tablespoon soy sauce 1/6 teaspoon garlic salt 1/12 teaspoon paprika 2 teaspoons chili powder 1/15 teaspoon salt 1 1/5 cups frozen peas, thawed (about 3 cups) 1/20 cup diced tomatoes 1/30 cup chopped red onions 1/50 cup chopped garlic, peeled 1/60 cup diced carrots 1/40 cup diced celery, sliced 1/35 cup chopped onion, chopped 1/55 cup chopped parsley, chopped, plus more for garnish 1 teaspoon minced cumin 1/25 teaspoon salt, or to taste 1 1.5 tablespoons unsalted butter, melted 1/7 cups frozen raspberries, thaws in the refrigerator for about 30 minutes (I recommend refrigerating the raspberry mixture for 2 to 3 days) 1 1 teaspoon ground cloves 1/13 cup dry red wine (or 2 cups water) 1.
Add all of the ingredients except the wine vinegar and water to a blender or food processor.
Process on high for about 5 minutes, or until the ingredients are smooth and creamy.
Add the remaining ingredients, and process until the soup thickens and thickens again.
Add a tablespoon of water if necessary to thin the soup.
Taste and adjust seasoning with salt and pepper.
Serve the soup with fresh pars, cilantro, and cilantro-spiked rice or noodles, or you can add in some roasted corn or brown rice to finish it off.