Tomato soup is something that I just enjoy making from scratch since it's just so easy to do. Best of all, it doesn't really cost much for a family sized portion. I make this soup almost every week with grilled cheese crotons for breakfast, and reheat any leftovers to be served as appetizers during dinner.  

Ingredients:

• 2 tbs olive oil
• 3 cloves of garlic
• 1 shallots, finely diced to absolute bits (about a cup worth)
• 1 bird's eye chili (chili padi), finely diced
• 1 teaspoon dried oregano
• 3 piece of sundried tomatoes
• 2 cans of whole peeled tomatoes with juice
• 2 tbs concentrated tomato puree
• Sugar
• Salt & pepper

Instructions:

• Heat up olive oil (alternative ingredient: butter) in a large saucepan over medium heat until it starts to shimmer.
• Add in and sweat the oregano, chilis, sundried tomatoes, garlic and shallots. Stirring frequently until soft but not browned. (Optional other ingredients to add: 1 small carrot, chopped, 1 celery, chopped)
• Make a well in the center and add in the concentrated tomato puree and cook for around 30 seconds.
• Add the whole peeled tomatoes in an mash the tomatoes. Fill the can with water or stock (if you prefer something stronger) add into the mixture. Bring to a boil over high heat and reduce to a simmer. (Optional ingredients to add: 2 bay leaves)
• Have the soup simmer for 5 minutes. Adding sugar, salt & pepper as necessary. 
• Using an immersion blender, blend the soup until the soup is smooth. (Optional ingredient to add: 1 cup cooking cream)