The BEST garden fresh TOMATO SOUP recipe II Quick and Easy healthy dinner recipe!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious; water is a cost-effective substitute.

Preheat a large oven-proof pan to medium heat.

Dice 1/2 of a medium red onion into small pieces.

Add olive oil to the pan and toss in the onions; stir and cook until translucent and softened.

Mince 1 clove of garlic and add it to the pan with the onions; stir and fry.

Dice 1 jalapeno and add it to the pan; stir to combine.

Cut 5 medium to large tomatoes into quarters and add them to the pan; stir to start coloring them slightly.

Add 1 teaspoon of brown sugar and 1 to 2 teaspoons of balsamic vinegar to the pan; season with salt and pepper and stir.

Transfer the pan to a preheated oven at 350°F (180°C) for about 30 minutes.

Remove the pan from the oven and use an immersion blender to puree the soup until smooth; add 1 cup of broth and blend until silky.

Optionally, pass the soup through a fine mesh strainer for a smoother texture.

Cooking Techniques

Equipment Needed

Spice Level: