Quick and Easy Tomato Soup
This rich, savory, and delicious tomato soup will warm you right up on even the coolest wintry day! Serve with grilled cheese sandwiches or a hunk of crusty bread for the perfect cold weather lunch.
-
2
tbsp.
canola oil
-
1
cup
diced onion (small dice)
-
2
cloves garlic, finely minced
-
1/4
cup
tomato paste
-
2
tsp.
Kosher salt
-
1
tsp.
freshly ground black pepper
-
1
tsp.
sugar
-
1
28 oz. can San Marzano whole peeled tomatoes
-
3
cups
Kosher chicken stock or canned chicken broth
-
1/2
cup
chopped fresh basil leaves
-
1/2
cup
heavy cream (optional)
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In a large stock pot, heat oil on medium heat. Saute onions until tender for about 5-10 minutes (do not brown the onions). Add garlic and cook for another 2 minutes. Add tomato paste, salt, pepper, sugar, tomatoes and broth or stock. Bring to a boil.
-
Reduce heat and simmer for 20 minutes, stirring occasionally. With an immersion blender, puree soup to desired consistency. If using a regular blender, allow soup to cool slightly before blending. Check seasonings to taste. If necessary, add more salt or pepper.
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To make this a creamy soup, after pureeing, add 1/2 cup heavy cream and stir well.
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Add chopped basil and serve.