I always used to think that orange juice was the best thing to drink when you had a cold. Vitamin C for the win, right? That’s only half right. For sure, a hit of vitamin C is never a bad idea, but when you’re phlegmy and snuffly, orange juice actually increases the gunk. The best thing to drink is tomato juice. Tomato anything, really. It’s also high in vitamin C (plus other good stuff) but it somehow manages to clear your throat.
Of course, if you’re sick, you also want something cozy and comforting. So marry the two concepts–tomato juice and comfort food–and you get this, a simple, rich, flavourful soup that’s easy enough to make while shuffling around the kitchen in your jammies.
If you’re not feeling too mucusy (sorry for all the gross in this post — you get what I’m talking about!?) feel free to stir in the cream (anything from 10% to 35% works, just don’t ever re-boil the soup again unless you use 35%).
- 2 tablespoons canola oil
- 2 medium onions, chopped
- ½ teaspoon salt
- 2 cloves garlic, minced
- ⅛ teaspoon dried thyme (optional)
- 2 796-mL cans whole tomatoes
- 900 mL vegetable broth
- ½ cup cream (optional)
- Heat the oil in a large pot over medium-low. Add onions and salt and cook, covered, stirring occasionally and reducing heat to low as required to prevent burning, about 10 min or until onions are translucent and very tender. Add garlic and thyme and cook another 1 to 2 min.
- Stir in tomatoes and broth. Bring to a boil then reduce heat and simmer, uncovered, 15 min. Purée then stir in cream if desired. Serve with cheese toasts.