A big factor in the easiness of this recipe is the fact that you don’t have to roast whole tomatoes — instead, you’ll be relying on a couple cans of whole, peeled tomatoes, and some tomato puree to make it, well, tomato soup. You’ll jazz it up with diced onion, celery, carrots, and garlic, as well as olive oil, chicken stock, salt, pepper, and even a bit of sugar to round out the flavors.
“Adding a small amount of sugar helps to balance the acidity of the tomatoes, and saltiness of the chicken broth,” Brookes says of the special ingredient. “The flavors work so well together!” If you’d rather keep the recipe vegetarian, Brookes notes that there’s “no problem using vegetable broth” in lieu of the meat-based stock. If desired, you will also need parsley to garnish.
