Homemade Creamy Tomato Soup

Old-fashioned tomato soup is the ultimate comfort food. Needless to say, great tomato soup cries out for the perfect grilled cheese sandwich.

Ingredients:

1 Tablespoon olive oil

1 Tablespoon butter

1 medium yellow onion, diced

Kosher salt

2 garlic cloves, minced

1 (28-ounce) can whole peeled tomatoes in their juices

1 1/2 cups low-sodium chicken broth or water

1/2 cup heavy cream

Freshly ground black pepper, to taste

Optional garnishes (alone or in combination):

Freshly grated Parmesan cheese

Croutons

Fresh basil leaves, julienned

Instructions:

Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion, garlic, and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.)

Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes.

Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.

Remove the soup from the heat and cool slightly, about 10 minutes.

Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup until smooth.

Return the soup to the burner over low heat and stir in the cream.

Taste and adjust the seasoning with additional salt or pepper as needed.

Serve in warmed bowls, topped with the garnishes of your choice.