Classic Homemade Tomato Soup

Instructions

1. 1

   Heat the Butter and Olive Oil together in a large Pot over medium heat. Once the Butter is melted and foamy, add the diced Yellow Onion and Celery. Cook, stirring occasionally, for 7–8 minutes until the vegetables are softened and the Yellow Onion is translucent.

2. 2

   Add the minced Garlic and cook for 1 minute, stirring constantly, until fragrant.

3. 3

   Push the vegetables to the side of the Pot and add the Tomato Paste directly to the center. Let it cook, undisturbed, for 1–2 minutes until it darkens slightly and smells rich. Then stir it into the vegetables.

4. 4

   Stir in the Dried Basil, Oregano, Sugar, Kosher Salt, and Black Pepper. Cook for 30 seconds to bloom the spices.

5. 5

   Pour in both cans of Peeled Tomatoes, crushing each Tomato with your hand as you add it (or use a Wooden Spoon to break them up). Add the Chicken Broth or Vegetable Broth and stir to combine, scraping up any browned bits from the bottom of the Pot.

6. 6

   Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the soup has reduced slightly and the flavors have melded together.

7. 7

   Remove the Pot from heat. Using an Immersion Blender, blend the soup directly in the Pot until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a Blender (leave the lid slightly ajar and cover with a towel to allow steam to escape) and blend until smooth, then return to the Pot.

8. 8

   Return the Pot to low heat. If using, stir in the Heavy Cream and warm through for 2–3 minutes. Taste and adjust seasoning — add more Kosher Salt, a pinch more Sugar if the soup tastes too acidic, or a splash more Chicken Broth / Vegetable Broth to thin it to your preferred consistency.

9. 9

   Ladle into bowls and garnish with fresh Basil, a swirl of Sour Cream or Sour Cream, and Crusty Bread if desired. Serve immediately with Crusty Bread or a grilled cheese sandwich.

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