The deep flavor of this soup belies how easy it is to make. Simply sauté onion and garlic, then add crushed tomato and chicken stock. Once the soup simmers for 30 minutes, it’s ready to eat. If you like your tomato soup rich and creamy, stir in a cup of heavy cream. That’s all the work required for a pot of the best homemade tomato soup you’ve ever tasted.
- 6 tablespoons butter or olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced or put through a garlic press
- 2 28-ounce cans crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon salt, or more to taste
- Pepper, to taste
- 1 cup heavy cream, optional
Heat butter over medium-high heat in a large pot until melted or heat olive oil until it shimmers but doesn’t smoke. Add onion and cook until soft, about 3 minutes. Add garlic and cook, stirring frequently, for another minute.
Add tomatoes and chicken broth. Stir to combine. Bring to a gentle boil and then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Season with salt and pepper to taste. For a smooth soup, puree with a handheld immersion blender or blend in batches in a blender. (Remember to never fill a blender more than halfway with hot soup.)
For a creamy tomato soup, stir in heavy cream after blending. Serve.
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