Ingredients
- Two 28-ounce cans of crushed tomatoes
- 1 stick (8 tablespoons) salted butter
- 1 yellow onion, peel removed and cut into 4 chunks
- 3–4 cloves smashed garlic (optional)
- 1 1/2 teaspoons salt
Directions
- Make the Tomato Soup: Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
- Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
- Blend the Tomato Soup: Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
- Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!