Tomato soup

$ 15.00
4 servings
Spicy Level:

Discover a fast and easy tomato soup that will make you forget Andy Warhol’s obsession. Yes it is possible to take the most advantage from those big Italian tomato cans and we will explain you how!

Dietary restrictions

Dairy
  • 2 tablespoon olive oil
  • 1 medium yellow onion, medium dice
  • Kosher salt
  • 2 coffee spoon sugar
  • 2 medium garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • 1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzanos
  • 1 1/2 cups low-sodium chicken broth or water
  • 1/3 cup heavy cream
  • Freshly ground black pepper, to taste

Garnishes (optional)

  • Fresh watercress and mixed greens

Place a medium saucepan over medium-low heat and add the oil.

Add the garlic, once golden add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, 10 minutes. Add the optional red pepper flakes.

Increase the heat to medium and add the tomatoes and their juices to the pan. Add the sugar, to break acidity.

Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes.

Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.

Remove the soup from the heat and cool slightly, about 10 minutes.

Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth.

Return the soup to the burner over low heat and stir in the cream.

Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed.

Garnish with fresh greens.