Velvety Tomato Soup: Easy Guide

Prep:

15 m

Cook:

30 m

Ready in:

45 m

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Here's how to make the most comforting tomato soup in the world!

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Servings: 4

Unsalted butter

2 tbsps

Extra-virgin olive oil

2 tbsps

Medium onion

1, chopped

Garlic

3 cloves, crushed and peeled

Salt

2 tsps, plus more to taste

Freshly ground pepper

to taste

All-purpose flour

2 tbsps

Whole peeled tomatoes in juice

1 (28-oz) can

Vegetable broth

2 cups

Basil sprigs

2 springs, plus leaves for garnish

In a saucepan, heat olive oil and melt butter over medium-high heat. Then, add chopped onion, garlic, and salt. Cook for 6 minutes, until soft.
Add flour, stir, and cook for 1 minute. Add peeled tomatoes with juice, vegetable broth, and basil. Bring to a boil. Cover the saucepan, and reduce the heat to low. Let the soup simmer for 20 minutes, until tomatoes are soft. Discard basil. Let the soup cool slightly.
Transfer to a blender. Puree until smooth. Then, return the mixture to the saucepan. Season with salt and ground black pepper.
Rewarm the Tomato soup over medium-low heat. Before serving, garnish with basil leaves. Serve with Grilled Cheese Sandwich.

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