Tomato Soup Love

bowl of homemade tomato soup

Tomatoes, you may taste bitter, but you are sweet to me.

It’s Valentine’s Day, so it’s time for some bad love-related puns to express my adoration of this recipe.

 Moosewood tomato soup, I think you are soup-er. Nothing warms my heart like a bowl of you. I am over the spoon for you, and I will forever be bowl-ed over by your love.

This recipe is great because it’s so quick and easy. Yet, it’s so rich that it tastes like it cooked for hours.

Moosewood Tomato Soup

1 tablespoon olive oil

1 tablespoon butter

1 1/2 cups minced onion

3 to 4 cloves garlic, minced or crushed

1/2 teaspoon salt 1 teaspoon dill (or more, to taste) lots of freshly ground pepper

1 1-lb, 12 oz can “crushed concentrated tomatoes”

2 cups water

1 tablespoon mayonnaise

2 medium-sized fresh tomatoes, diced


  • Heat olive oil  and butter in a kettle or a dutch oven. Add onion, garlic, salt, dill, and black pepper. Stir over medium heat for 5 to 8 minutes, or until the onions are translucent.
  • Add canned crushed tomatoes and water. Cover and simmer over low heat for 20 to 30 minutes.
  • About 5 minutes before serving, whisk in mayonnaise or sour cream and stir in diced fresh tomatoes. Serve hot.

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