Tomato Soup
A warm and hearty tomato soup that combines rich flavors and satisfying textures, perfect for any occasion.
Ingredients
- 1 large yellow onion
- 3 cloves garlic
- 4 Tbsp unsalted butter
- 1 Tbsp tomato paste
- 2 cans (28 oz) crushed tomatoes
- 3 cups low-sodium chicken or vegetable broth
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp balsamic vinegar
Instructions
- Finely dice the yellow onion and mince the garlic.
- Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper; sauté until the onions are soft and translucent, about 8-10 minutes.
- Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
- Add the crushed tomatoes and broth. Bring to a rolling boil, then reduce heat and let simmer for about 30 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender in batches.
- Stir in the balsamic vinegar and adjust seasoning if needed.
- Serve hot, garnished with croutons and grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.