Tomato Soup
15m prep 35m cook 50m ready
About 6 cups; 4 servings A classic lunch when served with a Grilled Cheese Sandwich for dunking. Fresh tomatoes may first be grilled for a smoky flavor, or roasted to caramelize their sugars.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans whole tomatoes, chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- (¼ cup heavy cream)
Let's Cook
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Step 1.
Heat in a soup pot over medium-low heat: 2 tablespoons olive oil
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Step 2.
Add and cook, stirring, until tender but not browned, about 10 minutes: 1 onion, coarsely chopped
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Step 3.
Stir in: 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans whole tomatoes, chopped
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Step 4.
Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in: ¾ teaspoon salt; ¼ teaspoon black pepper; (¼ cup heavy cream)
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Step 5.
Heat through.
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