Who doesn’t love a warm bowl of tomato soup? Pair with simple grilled cheese!
Ingredients
- 3 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, sliced
- 800 ml tinned whole tomatoes (2 × 400 ml tins)
- 250 ml chicken or vegetable broth (1 cup)
- 60 ml cream (¼ cup)
- salt and black pepper
Method
Warm the olive oil in a heavy pot over medium heat. Add the onion and cook until softened and translucent, about 8 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes (crush them by hand as they go in) and broth. Bring to a simmer and cook, uncovered, for 15 minutes.
Blend until smooth with an immersion blender or in batches in a stand blender.
Return to the pot over low heat. Stir in the cream and season with salt and pepper. Taste and adjust.
To serve
With crusty bread or a grilled cheese. A drizzle of olive oil and cracked pepper on top.
Notes
- Tinned fire-roasted tomatoes add smokiness.
- For a vegan version, omit cream or use coconut cream.