A good ol’ tomato soup, despite being ubiquitous on most restaurant menus, is something I’d never actually made myself. It’s a classic pairing with grilled cheese sandwiches and other delightful comfort foods, so it seemed high time I give it a try.
1 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, chopped
2 large garlic cloves, peeled and chopped
28-oz can whole peeled tomatoes, preferably San Marzanos
1 1/2 cups chicken broth
1/3 cup heavy cream
ground black pepper, to taste
pinch of red pepper flakes (optional)
In a soup pot, heat oil and butter over medium-low heat. Add onions and a pinch of salt and cook, stirring occasionally, until completely soft, about 15 minutes. Add garlic and pepper flakes and cook 5 minutes more. Increase heat to medium and add tomatoes, roughly crushing with a back of wooden spoon and cook until they’re hot and they begin to soften, about 10 minutes. Add broth and bring to a simmer. Cook at a medium simmer until the tomatoes fall apart, about 15 minutes. Remove from heat and let cool slightly. Puree soup with immersion blender (or use blender and puree in batches). Return soup pot to burner and heat over low heat, stirring in cream. Add black pepper and adjust seasoning as needed.
For as easy and straightforward as this was to make, it was surprisingly delicious! It had a nice texture and full-bodied flavour, despite being made from canned tomatoes. It paired well with the tuna melt and made for tasty leftovers the rest of the week.