Simple Tomato Soup

"This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking."

  • Prep time: 10 Minutes
  • Cook time: 20 Minutes
  • Ready in 30 Minutes

Ingredients

  • 1 tablespoon unsalted butter or margarine
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 large garlic cloves, peeled and crushed
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt, plus more to taste
  • freshly ground black pepper to taste
  • 1 pinch red pepper flakes
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried oregano

Directions

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutritional Information

  • Total Fat: : 4.6g
  • Saturated Fat: : 4.6g
  • Sodium: : 4.6g
  • Potassium: : 4.6g
  • Total Carbohydrates: : 4.6g
  • Dietary Fiber: : 4.6g
  • Protein: : 4.6g
  • Sugars: : 4.6g
  • Vitamin C: : 4.6g
  • Iron: : 4.6g
  • Niacin: : 4.6g
  • Magnesium: : 4.6g

Footnotes

  • Cook's Note:
  • Use Italian San Marzano tomatoes for the best flavor.