Easy Tomato Soup with Canned Tomatoes

 

Ingredients

• ▢1 tablespoon olive oil
• ▢1 tablespoon butter
• ▢1 cup (52g) chopped onions (1 medium onion)
• ▢2 teaspoon minced garlic (2 cloves)
• ▢1 28-ounce can (825ml) whole tomatoes, 
• ▢1 cup (235ml) vegetable broth or vegetable stock (or chicken broth)
• ▢1/2 teaspoon kosher salt (or more to taste)
• ▢1/4 teaspoon black pepper
• ▢1 teaspoon sugar

• MAKE SOUP: Heat oil and butter in a medium or large saucepan on Medium heat. Add onions and garlic. Sauté for 5 minutes until translucent (not brown). Add tomatoes and their juice (crush tomatoes in your hand as you add them to pot or break them up with a spoon in the pot). Add broth, salt, pepper and, if using, chili flakes and/or herbs. Bring to boil, then reduce heat to medium heat and cook for 10 minutes, stirring occasionally.

  While soup is simmering, make parmesan croutons if you like, Note 2.
• FINISH SOUP AND SERVE: Puree soup in pot with a handheld stick/immersion blender until smooth. Or, puree in two batches in a blender. Stir in cream. Taste and adjust seasonings, adding salt, sugar or pepper as needed. Ladle into bowls and serve with cheese crouton sticks in the soup if you like