Canned tomatoes are the right choice here for most of the year, and not as a compromise. Tomatoes destined for cans are picked ripe and packed within hours, which is more than can be said for the fresh ones sold in February at three dollars a pound. Whole peeled tomatoes cost less than crushed or diced and taste better, because the only thing in the can is tomato.
Cooking the tomato paste with the onion and garlic before the canned tomatoes go in is what gives this soup its depth. Paste straight from the tube tastes sharp and slightly metallic. Two minutes in hot fat darkens it and turns it sweet, and that reaction is most of the difference between homemade tomato soup and the kind that comes in a red and white can.
The teaspoon of sugar is there to correct acidity, not to sweeten. Canned tomatoes vary a great deal in how sharp they are, so taste the pot before adding it. If the soup already tastes round, leave it out.
Tomato Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cans 28 oz each whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar optional
- 1/2 cup heavy cream or whole milk
- Salt and black pepper to taste
- Fresh basil for garnish, optional
Instructions
- Melt the butter with the olive oil in a large pot over medium heat.
- Cook the onion for about 5-6 minutes until softened.
- Add the garlic and tomato paste, cooking for another minute.
- Pour in the canned tomatoes with their juices and break them apart using a spoon.
- Add the vegetable broth, basil, oregano, and sugar.
- Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in the cream and season with salt and pepper.
- Warm through for 2-3 minutes before serving.
