Tomato Soup

Makes 2 to 3 servings

Great soup base or as is with grilled  cheese sandwich.

Sue

Tomato Soup

Ingredients 

4 tablespoons butter or olive oil

1/2 large onion, cut into large wedges

1 large can whole, diced or crushed tomatoes 

1 ½ cups chicken or vegetables broth, low sodium if you have it

1/2 tsp salt, or to taste

Fresh or dried herbs to taste, i.e. tarragon, basil, or oregano

Directions

In a large saucepan melt butter on medium heat. Add onions and sauté until soft. Add rest of ingredients to pot. Bring to boil then reduce heat and simmer for 40 minutes. Stir occasionally to prevent soup from sticking to bottom of pot. Taste and add more salt or herbs if required.

Cool soup until it is warm, not hot. Using immersion hand held blender slowly and carefully blend the soup until tomatoes and onions are chopped in small pieces. Serve with fresh bread or grilled cheese sandwich.

Tips:

If using a countertop blender, your blender manual will often tell you the maximum temperature the model can safely handle. Cool to warm and blend soup in small batches on low speed, filling blender to no more than half. Keep face away from top of blender. Place towel on top of lid and hold while blending soup and if you feel pressure, immediately turn off blender and let cool more. Blender can explode if hot and pressure builds up. Slowly remove lid before gently pouring in bowls.

Stainless steel pot can be immersed in iced water to speed cooling process.

Use 2 lbs or 12 to tomatoes instead of can tomatoes. Crush tomatoes with potato masher during cooking.

Add some cream after blending for creamy tomato soup.