Easy Tomato Soup

Ingredients

Steps

1. 1

   Chop the yellow onion into a rough dice and mince the garlic or pass it through a garlic press.

2. 2

   Place a large enameled or stainless steel Dutch oven over medium heat and add the olive oil and butter. Avoid aluminum or copper, which react with the acidity of the tomatoes and give the soup a metallic taste.

3. 3

   Once the butter has melted, add the onions and cook, stirring frequently, until softened, 4 to 8 minutes.

4. 4

   Add the garlic and cook a few minutes more, stirring frequently, until very fragrant and just starting to take on color. Reduce the heat if the pot is getting too hot so the garlic does not burn.

5. 5

   Add both cans of whole peeled tomatoes, then the water or stock, pouring it through the empty cans to rinse out the remaining tomato flavor.

6. 6

   Stir in the sugar and cracked black pepper, then bring the soup to a boil, about 10 minutes.

7. 7

   Reduce the heat to medium-low and simmer, stirring occasionally, for about 30 minutes.

8. 8

   Remove the pot from the heat and stir in 1 teaspoon of salt, tasting and adjusting as you go.

9. 9

   Blend the soup with an immersion blender until smooth. Avoid a high-speed blender, which can make the olive oil taste bitter.

10. 10

    Stir in the heavy cream, then taste and add more salt if needed.

11. 11

    Serve immediately, topped with fresh basil, cheese, or any garnish you like.