TOMATO SOUP

Yield: 4-6 servings

INGREDIENTS

Olive Oil

1 tablespoon tomato paste

1 tablespoon onion powder

1 tablespoon dried basil leaves

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional)

1/8 teaspoon ground ginger

28 ounce canned tomato puree

14 ounces water

6 ounces chicken broth

1/4 teaspoon baking soda

1 dried bay leaf

1/4 cup granulated sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS

In large stock pot and over medium-high heat, coat bottom with oil. Add tomato paste and brown, about 1 to 2 minutes. 

Add onion powder, dried basil, garlic powder, pepper flakes (if using), and ground ginger and sautee until fragrant, about 30 seconds. 

Slowly add pureed tomatoes. Use the tomato can to measure out the water and swoosh to collect all the puree, then add to pot along with chicken broth, baking soda, and the bay leaf. Stir to combine. 

Cover and cook on medium heat for 15-20 minutes, stirring occasionally to make sure it doesn't scorch.

Remove and discard bay leaf. Season with sugar, salt, and pepper. Serve.