Homemade Tomato Soup

Name: Homemade Tomato Soup
Total time: 2 h
Ingredients: 4 tbsp Butter, unsalted If you use salted butter, reduce the amount of salt in the recipe by 1/8 teaspoon.; 2 large Yellow onions, peeled and chopped Sweet varieties work best.; 4 cloves Garlic, peeled and minced; 1/2 tsp Salt; 1/2 tsp Red pepper flakes, optional; 1 tbsp Whole sugar or sweetener like sucanat If you do not have whole sweeteners, you can use white sugar.; 2 28-ounce Cans of Italian Plum tomatoes If you can find them, San Marzano tomatoes are delicious. (If you are using fresh Italian Plum tomatoes, you will need approximately 24 tomatoes.); 2 cups Liquid I used chicken bone broth. You can also use chicken broth or bone broth, beef broth or bone broth, vegetable broth, or water.

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Ingredients

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4 tbsp Butter, unsalted If you use salted butter, reduce the amount of salt in the recipe by 1/8 teaspoon.2 large Yellow onions, peeled and chopped Sweet varieties work best.4 cloves Garlic, peeled and minced1/2 tsp Salt1/2 tsp Red pepper flakes, optional1 tbsp Whole sugar or sweetener like sucanat If you do not have whole sweeteners, you can use white sugar.2 28-ounce Cans of Italian Plum tomatoes If you can find them, San Marzano tomatoes are delicious. (If you are using fresh Italian Plum tomatoes, you will need approximately 24 tomatoes.)2 cups Liquid I used chicken bone broth. You can also use chicken broth or bone broth, beef broth or bone broth, vegetable broth, or water.

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Instructions

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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.