Tomato soup

Course Main Course, Soup


  • 4 tbsp unsalted butter
  • 1/2 large onion, cut into large wedges
  • 1 can tomatoes either whole peeled or crushed, OR 10-12 whole tomatoes (about 2 pounds), ideally peeled but not mandatory 28oz
  • 1.5 cups water, low sodium vegetable stock, or chicken stock
  • 1/2 tsp salt (or more to taste)


  • Melt butter over medium heat in a Dutch oven or large saucepan
  • Add onion wedges, water or broth, tomatoes with their juices, and salt. Bring to a summer. Cook, uncovered for about 40 minutes. Stir occasionally and add additional salt if needed.
  • Blend the soup. If you use a regular blender, it’s best to blend in batches and not fill the blender as much as you would. Remove the center insert of the lid and cover it with a kitchen towel while blending – this helps release some of the steam and prevents the blender lid from popping off.
  • Season to taste – you can use black pepper, basil, or any other seasoning you like. Can serve with grilled cheese sandwiches, crackers, or whatever you enjoy eating soup with!
Keyword soup