5-Ingredient Tomato Soup

• two 28‑ounce cans of San Marzano tomatoes (whole or crushed)28
• a stick (8 tablespoons) of salted butter1
• yellow onion, peeled and quartered↗1
• cloves of crushed garlic3
• salt↗1.5 teaspoon

Step-by-step instructions

1. 1

   Make the tomato soup: Place the tomatoes, oil and onion in a large pot or Dutch oven. Bring to a gentle simmer, then reduce heat to medium‑low. Partially cover and braise for 45 minutes, stirring about every 15 minutes to prevent the bottom from burning.

2. 2

   Remove the onion pieces: Use tongs to take out the onion chunks. I leave the garlic in the soup, but that’s up to you!

3. 3

   Blend the tomato soup: Use an immersion blender to puree the soup to your desired smoothness. Taste and adjust; you can thin it with milk, water, broth, or cream—whatever you like. I leave it as is!

4. 4

   Serve: Serve the tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto—anything you like.