Tomato Soup
Ingredients
Units
Scale
- 4 tbsp butter
- 1/2 large onion, cut into wedges
- 28 oz canned tomatoes (800mg)
- 1 1/2 cups chicken broth or water
- 1 tsp salt
- 2 medium garlic cloves, roughly chopped
- 1 pinch red pepper flakes (optional)
- 1 tsp dried basil (or more)
Instructions
- Melt butter over medium heat in a Dutch oven or large saucepan.
- If you have extra time, sauté the onion in butter for several minutes. If not, just add onion wedges, water, can of tomatoes with their juices, and the salt.
- Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup — it doesn’t need to be ultra-smooth, some texture is nice.