tomato soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 28 ounces crushed tomatoes
• 14 ounces diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sugar
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and cook until softened, about 5-7 minutes.
3. Add minced garlic and cook for 1 minute more, until fragrant.
4. Pour in crushed tomatoes and diced tomatoes. Stir to combine.
5. Add vegetable broth, dried basil, dried oregano, and red pepper flakes (if using).
6. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
7. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth (vent the blender lid to release steam).
8. Stir in sugar and season with salt and pepper to taste.
9. If desired, stir in heavy cream and heat through gently. Do not boil after adding cream.

Notes

• For a smoother soup, strain the blended soup through a fine-mesh sieve.
• To intensify the tomato flavor, roast the tomatoes before adding them to the soup. Toss the tomatoes with olive oil, salt, and pepper, and roast at 400°F (200°C) for 30-45 minutes.
• Serve with grilled cheese sandwiches, croutons, or a swirl of cream.
• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible; cool completely before transferring to freezer-safe containers. Thaw completely before reheating.