Tomato Soup

Purity and simplicity in a bowl, that’s what this soup is. There’s a lovely, deep flavor from the tomato paste and onions that just elevate this humble soup. Put on your flannel PJs, pull up some pictures of cute animals on the internet and have a bowl of this soup. All will be right with the world. PS-if you like your tomato soup smooth, you can certainly puree this with a hand mixer. I personally like the bits of tomato and onion.

Ingredients (serves 4-6):

1 Tablespoon butter

1 Tablespoon olive oil

½ of an onion, finely diced

1 clove of garlic, grated or minced

2 Tablespoons tomato paste

1 (28 ounce) can whole, peeled tomatoes in their juice

1 (28 ounce) can tomato puree

1 ½ cups vegetable broth

1/2 teaspoon sugar (or to taste)

Salt and pepper to taste

Directions: In a large pot, heat the butter and oil over medium-low to medium heat until the butter melts.

Toss in the onion and cook about 3 minutes until the onion is soft, but not browned.

Add the tomato paste, stir and cook until the paste gets a deep red color—about another 3 minutes—stirring often so it doesn’t burn. Add in the garlic and cook for 1 minute.

Stir in the whole tomatoes with their juice, the tomato puree, the veggie broth and the sugar. Bring to a boil and reduce to a simmer. Cover and let simmer for 45 minutes or more, stirring a few times to break up the tomatoes. The whole tomatoes should have broken into large bits at this point. If not, cook and stir a little longer.

Taste and add salt and/or pepper.