Ingredients
– 2 tbsp olive oil or butter
– 1 medium onion, chopped
– 2 tbsp tomato paste
– 1 (28-ounce) can whole tomatoes
– 2 cups vegetable or chicken broth
– ½ cup white beans (optional, for creaminess)
– 1 tsp sugar (optional, to balance acidity)
– Salt & black pepper to taste
– Fresh basil leaves (optional, for variation)
Instructions
1. Heat olive oil or butter in a pot over medium heat. Add chopped onion and sauté until soft.
2. Stir in tomato paste and cook for 30 seconds to enhance flavor.
3. Add canned tomatoes and broth, breaking up the tomatoes with a spoon. Simmer for 30 minutes.
4. Blend the soup until smooth using an immersion blender or stand blender.
5. Season with salt, black pepper, and sugar if needed. Add fresh basil for extra flavor.
6. Serve hot with grilled cheese, croutons, or fresh bread.
Notes
– For a creamier texture, add ½ cup of heavy cream or coconut milk.
– To make it vegan, replace butter with olive oil and use vegetable broth.
– Store in an airtight container for up to 4 days in the refrigerator.
– Freeze for up to 3 months in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Nutrition
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g