Spicy, Creamy Tomato Soup in Minutes

Over the past couple of weeks, everyone around me seems to have caught a cold. I, of course, am doing everything in my power to avoid getting sick.

This usually involves copious amounts of garlic and cayenne (I apologize in advance for the garlic breath…).

That’s where my Creamy Tomato Soup comes in. It takes only about 10 minutes to make, and because it’s so smooth and comforting, it’s also ideal for those who have already caught a cold and are looking to fight it. If you’ve got some extra time take a few more minutes and throw in some cooked pasta or rice to make a heart-warming meal out of it.

What’s your favourite kind of homemade soup?

Creamy Tomato Soup
Serves 4

Ingredients:
1 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, smashed and minced
2–28 ounce cans whole Italian tomatoes, with juice
¼–½ teaspoon cayenne
3 tablespoons fat free sour cream, plus more for garnish
Sea salt and fresh ground black pepper, to taste

Instructions:
1) Heat oil in a small frying pan over medium heat and cook onion and garlic for about 5 minutes or until onion is soft and translucent. Transfer to a blender.

2) Add tomatoes, cayenne, and sour cream to onions and garlic in the blender. Cover and blend until smooth, about 30 seconds. Pour mixture into a medium pot and place over medium heat.

3) Cook until mixture comes to a slight boil, add salt and pepper to taste, and pour into serving bowls. Top with a dollop of sour cream.