Description
This is my go-to tomato soup recipe. It’s so easy and delicious. It’s easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.
Ingredients
- 1 tablespoon unsalted butter or margarine
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 large garlic cloves, peeled and crushed
- 2 (28 ounce) cans whole peeled tomatoes
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt, plus more to taste
- freshly ground black pepper to taste
- 1 pinch red pepper flakes
- ¼ teaspoon celery seed
- ¼ teaspoon dried oregano
Instructions
- Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent
- about 5 minutes. Add tomatoes
- water
- sugar
- celery seed
- oregano
- red pepper flakes
- salt
- and pepper. Bring to a boil. Reduce heat
- cover
- and simmer for 15 minutes.
- Remove from heat and puree with an immersion blender. Reheat soup until warm and season with salt and pepper.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6