5 Ingredient Tomato Soup (Print Version)
# Ingredients:
01 -
2 (28 oz) cans whole peeled tomatoes, San Marzano preferred
02 -
1 medium yellow onion, peeled and halved
03 -
3 cloves garlic, peeled
04 -
4 tablespoons unsalted butter
05 -
2 cups vegetable broth or water
06 -
Salt, to taste
07 -
Black pepper, to taste
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the halved onion and garlic cloves. Cook for about 5 minutes to soften and lightly caramelize.
02 -
Add the tomatoes with their juices and the broth. Stir and bring to a simmer.
03 -
Reduce heat to low. Cover partially and simmer for 30 minutes to allow the flavors to meld.
04 -
Remove from heat. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
05 -
Season with salt and black pepper to taste. Serve hot with croutons, fresh basil, or a grilled cheese sandwich.
# Notes:
01 -
For a creamier soup, add a splash of cream or coconut milk before serving.
02 -
To enhance richness, add a pinch of sugar or red pepper flakes.
03 -
Leftovers can be stored in the fridge for up to 4 days or frozen for later use.