Soup season is here, and homemade tomato soup is a classic. Adding a little real sugar doesn’t make it sweet. It balances the natural acidity and lets the tomato flavor shine.
This recipe is inspired by Marcella Hazan’s minimalist butter-simmered technique. It adapts her sauce into a soup and uses kitchen staples for pure tomato flavor. It makes about 4 servings and takes a little over half an hour.
Ingredients
- 1 can (28 oz) whole peeled tomatoes, with juices
- 4 tbsp unsalted butter
- 1 yellow onion, peeled and halved
- 1½ cups chicken or vegetable broth
- 1 tsp granulated sugar
- ½ tsp salt
- Black pepper to taste
Directions
- Combine the tomatoes, butter, onion halves, broth, sugar, and salt in a pot over medium heat. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes. Crush the tomatoes with a wooden spoon as they soften.
- Remove from heat. Discard the onion (or blend it in for a thicker soup) and purée directly in the pot with an immersion blender until smooth.
- Season with black pepper and extra salt to taste. Serve hot with crusty bread or grilled cheese. Enjoy!
