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Tad Seaborn/The Globe and Mail

Simple and speedy, this tomato soup takes a little more effort than opening a can, but only just – and the difference in taste will be a revelation. The flavours are fuller, richer and there's more balance between tanginess and sweetness. Put it on the stove when you come in from the cold. Just add grilled cheese (aged sharp cheddar is a must), and comfort is all yours.

Servings: 4


1/2 medium onion, chopped

1 clove garlic, minced

1 tbsp olive oil

28-ounce can crushed tomatoes

3 cups chicken stock, low-sodium

1 cup cream

1 tsp salt

1 tsp sugar


Sauté one half of a chopped medium onion and one clove minced garlic in a tablespoon of olive oil over medium heat in a large pot until softened. Add one 28-ounce can of crushed tomatoes and 3 cups low-sodium chicken stock and bring to a simmer. Add 1 cup cream and simmer for five to 10 minutes to combine all the flavours. Season with a teaspoon of salt and if the tomatoes are very acidic 1 teaspoon sugar to round out the flavour. Remove from heat and allow to cool slightly, then purée with an immersion blender and serve.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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