Classic Tomato Soup

1. 1

   Finely dice 1 large yellow onion (about 2 1/2 cups). Mince 3 garlic cloves.

2. 2

   Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes. Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes.

   8 min
3. 3

   Add 2 (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes.

   30 min
4. 4

   Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese if desired.

Recipe Notes

1. 5

   Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.