A creamy, hot comfort food in a quick recipe that makes just enough for two.
1 small can tomato paste (6 oz, or about 1/3 cup)
1/2 small onion (approx 1/3 cup chopped)
2 cloves garlic, minced
1/2 teaspoon dried basil or 1 tsp fresh, finely chopped
1 tablespoon unsalted butter or olive oil
2 cups chicken broth or vegetable stock
Up to 1/2 cup heavy cream or whole milk (to taste)
You may also need up to 1/4 tsp baking soda
Optional: 1/2 cup canned diced tomatoes, salt-free, if you like “chunky” soup
Sour cream and/or chopped fresh basil to garnish
Melt the butter (or heat the oil) in the bottom of a medium size pot on medium heat
Sauteé the onion and garlic until soft
add the basil
continue to sauteé until browned
add the tomato paste and vegetable stock
If you want chunky soup, add the canned diced tomatoes
stir well to combine
simmer for 20-30 minutes
taste the mixture. If it is too sour (acidic), add 1/8 teaspoon baking soda and stir well while it foams. Wait one minute and taste again, adding another pinch if necessary. The soda will neutralize the acidity of the tomatoes, but too much will make the soup bland.
let soup cool slightly, then stir in cream or milk to whatever preference you have for creaminess. Start with 1/4 cup, taste, and increase as needed. I have not tried substitute milks (soy, coconut, rice, etc.) and do not know how they behave, but since you’re not “cooking” the milk, I suspect it would work just fine.
Serve as-is, or with a dollop of sour cream and a sprinkle of chopped fresh basil.