The Most Simple Tomato Soup
Need a companion for your melty grilled cheese sandwich? Then this tomato soup is for you! It comes together in about 30 minutes, but packs maximum flavor.
Equipment
- Immersion Blender
Ingredients
- 2 28 oz cans crushed tomatoes preferably San Marzano
- 32 oz vegetable or chicken broth
- 1 large sweet onion diced
- 3 cloves garlic minced
- 3 tbsp extra virgin olive oil
- 2 tbsp flour all purpose or gluten free if needed
- 1-2 tbsp sugar if needed
- salt and pepper to taste
Instructions
- Heat a dutch oven or soup pot over medium heat with 3 tbsp olive oil. Finely dice onion in mince garlic.
- Once the dutch oven is heated up, add the diced onions and sautee for about 5 minutes, until they become translucent. Then, add garlic and continue cooking for another 30 seconds, until garlic is fragrant. Add the flour at this point and stir to coat the the onions and garlic.
- After a minute or two, add in the vegetable broth and tomatoes. Stir to combine thoroughly before raising the heat to bring the soup to a low boil. As soon as it starts to boil, reduce the heat to low and cover. Simmer for 30 minutes.
- At this point, you can carefully taste and add a spoonful of sugar if the soup tastes too acidic from the tomatoes. Additionally, adjust salt to taste, depending on what the sodium level of your broth was.
- Allow to cool slightly before using an immersion blender to smooth out any lumps and chunks. Continue blending until you reach a smooth consistency. Then, serve with your favorite grilled cheese sandwich and enjoy!