Tomato Soup
This tomato soup is creamy, rich, and packed with nostalgic flavor. With simple ingredients and no cream, it’s a quick, comforting classic.
Equipment
- - Large pot
- - Immersion blender (or countertop blender)
- Ladle
- Knife and cutting board
Ingredients
- - 2 tbsp unsalted butter or olive oil
- - 1 medium yellow onion halved
- - 2 28 oz cans whole peeled tomatoes, or 10–12 fresh tomatoes
- - 1 cup vegetable or chicken broth optional
- - 1 tsp sugar
- - Salt and pepper to taste
- - Fresh basil or parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion halves and tomatoes with juices. Pour in broth if using.
- Bring to a simmer and cook uncovered for 35–40 minutes. Stir occasionally.
- Remove onion and blend until smooth.
- Adjust consistency with broth or water as needed.
- Serve hot, garnished with fresh herbs.
Notes
- Use olive oil for a vegan version
- Roast tomatoes and onion first for deeper flavor
- Add red pepper flakes for a spicy kick
- Pairs perfectly with grilled cheese
- Roast tomatoes and onion first for deeper flavor
- Add red pepper flakes for a spicy kick
- Pairs perfectly with grilled cheese