Even though it was 106 yesterday, I still love a good summer soup. This super easy tomato soup is a Cannata family favorite. Made with just 6 ingredients and ready in under 30 minutes, it is a dream. Since the tomatoes are so yummy right now, you can always substitute the canned tomatoes with fresh ones, just make sure to peel and seed them first. Garnish with basil and serve with grilled cheese and you’ve got yourself a summer meal the whole family will love.
30-Minute Tomato Soup
Serves: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, roughly chopped
- 2 medium garlic cloves, chopped
- 1 (28-ounce) can whole peeled tomatoes in their juices
- 1½ cups low-sodium chicken or vegetable broth
- ½ teaspoon salt
- fresh ground pepper
- ⅓ cup heavy cream, optional
- 4 fresh basil leaves, julienned for garnish
Instructions
- Melt the butter in a medium pot over medium-low heat. Add onion and saute until soft, about 10 minutes. Add garlic and cook for 5 minutes more, stirring occasionally.
- Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly break apart the tomatoes with the back of a wooden spoon and cook about 10 minutes. Add the broth and bring to a boil. Reduce to a simmer and cook until the tomatoes begin to fall apart about 15 minutes.
- Turn off the heat and purée the soup using an immersion blender or countertop blender until smooth.
- Return the soup to the burner over low heat and stir in the cream. Add salt and pepper, and adjust the seasoning as needed. Serve in large bowls garnished with basil.
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