This easy tomato soup is my go-to recipe. It’s simple and delicious, ready in 30 minutes, and I give leftovers to my kids for lunch. I usually serve it with rosemary bread for dunking.
Simple Tomato Soup
This easy tomato soup is my go-to recipe. It's simple and delicious, ready in 30 minutes, and I give leftovers to my kids for lunch. I usually serve it with rosemary bread for dunking.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 2 large garlic cloves peeled and crushed
- 28 ounce cans whole peeled tomatoes such as San Marzano Peeled Tomatoes
- 1 cup water
- 1 tablespoon sugar
- ¼ teaspoon celery seed
- ¼ teaspoon dried oregano
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.
- Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.
Notes
Cook’s Note
Use Italian San Marzano tomatoes for the best flavor, it really makes a difference. You can add cream if desired, but my family likes it the way it is.
This soup can be made vegan by substituting margarine or olive oil for the butter.
