Creamy Tomato Soup with Caramelized Onions

Step 1

Combine the butter, 3 tbsp of olive oil, the onions, and a pinch of salt in a large Dutch oven over medium heat. Cook, stirring frequently, until caramelized and golden about 20-25 minutes.

Step 2

Transfer two thirds of the onions to a bowl and mix with the remaining 3 tbsp of olive oil. Set aside.

Step 3

Meanwhile, return the pan with the remaining onions to medium heat. Add in the garlic and fry, stirring, for 2 minutes. Add in the tomatoes, tomato paste, basil, red pepper flakes, and two tsp of salt. Saute, stirring frequently, for 7 minutes. Add in the vegetable broth, 1¼ cups water, and a grind of black pepper. Stir to combine. Bring to a boil, then lower the heat to medium and simmer for 12 minutes.

Step 4

Allow the soup to cool for 5-10 minutes, then transfer to a blender and puree until smooth.

Step 5

Meanwhile, cook the orecchiette in a pot of boiling water until al dente, according to package instructions. Divide among 4 serving bowls.

Step 6

Pour the soup over the orecchiette. Drizzle the heavy cream on top, scatter over the reserved caramelized onions, and serve immediately.