Here’s a laid-back, everyday language version of your tomato soup recipe:
Ingredients for a Simple Tomato Soup:
- Two 28-ounce cans of San Marzano tomatoes (whole or crushed, both work fine. I usually go with whole ones. I prefer the DeLallo brand.)
- 1 stick of salted butter (that’s 8 tablespoons)
- 1 yellow onion, peeled and cut into 4 chunks
- 3-4 cloves of smashed garlic (optional, but recommended)
- 1 1/2 teaspoons of salt
How to Make It:
- Dump the tomatoes, butter, and onion into a large saucepan or Dutch oven. Let it heat until it starts bubbling gently, then turn the heat down to medium-low. Partially cover it with a lid and let it simmer for about 45 minutes. Give it a stir every 15 minutes to prevent it from burning at the bottom.
- Once it’s done simmering, fish out the onion chunks with tongs. If you want, you can leave the garlic in there.
- Now, it’s time to blend the soup. Use an immersion blender to get it as smooth as you like. Give it a taste and adjust the seasoning if needed. If you want to thin it out, you can add some milk, water, broth, or cream. But I usually just leave it as it is.
- Serve it up! This soup goes great with garlic bread, grilled cheese, croutons, crackers, or even a dollop of pesto. Enjoy!
Instant Pot Version:
If you want to make this in an Instant Pot, just throw everything in the pot, cook for 20 minutes, and release the pressure. Then, remove the onion chunks and blend. The best part about this method is that you don’t have to keep an eye on it – it won’t burn. However, I find that the stovetop version has a slightly sweeter and richer flavor because of the caramelization, but both methods are fantastic.
Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Keywords: tomato soup, easy tomato soup, instant pot tomato soup, san marzano tomatoes
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