Step 1

On medium heat, add butter to a Dutch oven or soup pot.

Step 2

Once the butter has melted and is foaming, add onions and sauté for a few minutes until the onions soften.

Step 3

Add garlic, salt, and red pepper flakes (if using) to onions and stir well.

Step 4

Add sweetener to the onion mixture and stir well.

Step 5

Add tomatoes to the onion mixture and stir well. You can also begin to crush the tomatoes if you want.

Step 6

Add liquid to the tomato and onion mixture and stir well. Heat to a simmer on medium-high heat.

Step 7

Once the simmer is reached, cover the soup pot and turn the heat to low. Allow the soup to simmer covered for 45 minutes to one hour.

Step 8

After simmer time, puree to the desired texture using a handheld stick blender or a traditional blender. (If using a traditional blender, puree in batches and be sure to allow the steam to escape.) (See the recipe video to see how to use the stick blender.)

Step 9

After pureeing, the soup is ready to be served.

Step 10

Refrigerated in an airtight container, tomato soup will stay fresh for 3-4 days.

Step 11

Frozen in an airtight container, tomato soup will stay fresh for 6 months.