Tomato Soup
EQUIPMENT NEEDED
Knife
Cutting board
Medium pot
Wooden spoon
Immersion blender
Measuring cups and spoons
Ladle
TOMATO SOUP INGREDIENTS
2 tbsp butter or olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
1 (28-oz) can crushed tomatoes
2 cups vegetable or chicken broth
1 tsp dried basil
1/2 tsp dried oregano
1 tsp sugar (optional)
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup heavy cream
Fresh basil or parsley, for garnish
TOMATO SOUP INSTRUCTIONS
Dice the onion and mince the garlic.
Place a medium pot over medium heat. Add the butter or olive oil.
Add the onion and sauté for 4–5 minutes, stirring occasionally, until softened.
Add the garlic and cook for about 30 seconds, being careful not to let it brown.
Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it deepens slightly in color.
Pour in the crushed tomatoes and broth. Stir in the basil, oregano, sugar, salt, and pepper.
Increase the gas flame to medium-high. Once the soup begins to simmer, reduce the flame to low.
Partially cover the pot and simmer for 15–20 minutes, stirring occasionally.
Remove the pot from the burner and carefully blend with an immersion blender until smooth.
Return the pot to low heat and stir in the heavy cream. Warm gently without allowing the soup to boil.
Taste and adjust the seasoning as needed.
Garnish with fresh basil or parsley and serve warm.
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