Please don’t laugh that I am posting another Tomato Soup recipe, I know we already have a Crockpot version, and the famous Nordstorm recipe, and even one with Roasted Red Peppers! All of those tomato soups really are wonderful, BUT this one is my favorite and the one that I make again and again… for good reason! For one thing it is SO EASY! You seriously just dump a few items into a pot and let it simmer for half hour while you make some paninis or grilled cheese sandwiches and BOOM–you have an incredible dinner!! Sometimes, I add a little cream at the end, but usually I enjoy it without. Either way is wonderful! I do love to swirl a little pesto on the top before serving for an added punch of flavor! Yum!
I made this soup for family at my Mom’s while visiting Utah, served it for a friends birthday luncheon and brought it to the teacher appreciation soup day at my kids elementary school and each time, I get requests for the recipe! I keep promsing that I will post it soon and today was the day…I have finally done it!! This soup is hands down my favorite and I think you will love it too!
- 4 tablespoons unsalted butter
- ½ large white onion , cut into wedges
- 1 (28 oz) can tomatoes, undrained (use crushed, whole, or diced)*
- 2 cups chicken broth (or use water with some soup starter or Boullon cubes)
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- 1 teaspoon Italian Seasoning ( or use Italian Seasoned tomatoes)
- ¼-1/2 cup cream (optional--great with or without)
- In a large pot, melt the butter and add the rest of the ingredients .
- Bring to a boil then reduce heat to simmer uncovered for 30-40 minutes or until the onions are soft.
- Blend until smooth in a blender or with an immersion blender. Stir in cream, if using.
- Garnish with a swirl of Pesto or freshly grated parmesan cheese.