Tomato Soup

Instructions

1. Melt 3 tbsp butter in a pot over medium heat. Add 1 diced yellow onion and a pinch of salt, and cook until soft, about 8 minutes.
2. Add 3 cloves garlic, sliced, and cook 1 minute more.
3. Add one 28 oz can whole peeled tomatoes, with their juice, and 2 cups vegetable broth. Simmer 15 minutes.¹
4. Blend until smooth. Stir in 1/2 cup heavy cream and season with salt and black pepper to taste.

Notes

A pantry dinner. Pair it with grilled cheese. See Recipe Format for how recipe files work.

Footnotes

1. Crush the tomatoes against the side of the pot with a spoon as they simmer. ↩