This is just one delicious way to make tomato soup from canned tomatoes using my method above. I love the garam masala in this soup because it gives an extra layer of warmth and comfort from the warm spices used in the spice blend.
1tbspneutral oillike canola oil or light olive oil
1red bell pepperroughly chopped
1½tbspgaram masala spice blend
28oz canwhole, peeled tomatoes and their juice
4cupsvegetable or chicken stockor water mixed with Better than Bouillon
¼cupheavy creamyogurt would be a good substitution
fresh basil for garnish
Add oil to a medium pot and place over medium heat. Add the shallot, red pepper, and garlic along with the kosher salt. Cook for about 5 minutes until the vegetables soften and the shallot starts to turn translucent.
Add the garam masala to the pot and stir well to combine. Cook for a minute to toast the spices.
Add the tomatoes and stock. Bring the soup to a boil. Reduce to low and cover. Cook for about 30 minutes.
Turn the soup pot to the lowest heat setting. Blend with an immersion stick blender (or follow my steps above to use your stand blender.) Blend until smooth.
Taste your soup and add salt if the soup needs it. Stir in the cream. Ladle into bowls and garnish with fresh basil.