This is a simple soup that’s totally worthy of being made with regular rotation. It’s healthy, comforting, flavor packed, quick and easy to make, and very affordable per serving. If that’s not reason enough, it’s also a dish that can be made completely from pantry staples.
You ever have a long day at work and just can’t be bothered to make a stop at the grocery store on the way home? How about a lazy Saturday afternoon full of an unending Netflix binge? Those moments happen to me practically weekly. Big city subway ads for Seamless, UberEats or Deliveroo have been trying to brainwash me into always turning to dinner delivery to fill any little convenience gap. (Honestly, I too cave in sometimes.) But when I’m strong and willful I raid my cabinets to come up with something creative to eat. A can of tomatoes here and a jar of roasted red peppers there and you this soup is ready in under 30 minutes.
Chunky or smooth, soup is also a versatile base for many other dishes. Save a little in the fridge or freezer to make a quick sauce for chicken or pork. It could be a quick sauce for an easy flatbread pizza, a yummy addition atop a breakfast frittata, or twirl in some fresh pasta for a easy dinner. I love this kind of meal planning. Rather than preparing an entire feast of a week’s meals on one day, you can increment the dishes day by day to have something different each day of the week with no meal taking more than 15 minutes of active time or 30 minutes of total time to prepare.
Give this one a try and let me know what creative uses you put it to! I’d love to see all of your makes on Instagram with #runawayapricot. Happy cooking!
- 2 Tablespoons Olive Oil
- 1 small Onion, chopped finely
- 4 cloves Garlic, minced
- 3 Roasted red peppers, diced
- 1 28 ounce can Crushed Tomato
- 1 cup Water
- 2 teaspoons Dried Oregano
- Heat olive oil in a medium pot over medium-low heat. Add onions and sauté for 3 minutes, until translucent. Stir in garlic and sauté for 2 minutes. Add red pepper, tomato, water and oregano and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.
- For smooth soup, use an immersion blender to puree in the pot, or purée in batches with a standard blender.
- Serve with a drizzle of olive oil and fresh cracked black pepper.