Step 1

Melt butter (or heat oil) in a pot over medium-high heat. Add chopped onion and saute 4-5 minutes, until softened.

Step 2

Add crushed tomatoes and broth, stirring to combine. If desired, season to taste with salt (depending on how salty your broth is).

Step 3

Bring to a boil, then turn down the heat and simmer for 15-20 minutes. Allow to cool slightly before transferring to a blender.

Step 4

Puree soup in a blender or with an immersion blender. (If desired, blend with fresh basil to make a tomato basil soup.) Be careful as to not burn yourself!

Step 5

Serve with croutons, fresh basil, parmesan, or whatever you like!

Step 6

Once soup cools completely, store in an airtight container in the fridge for 4-5 days or freeze for 3-4 months.

Step 7

Yields~5 cups of homemade tomato soup.