I’m completely obsessed with this tomato soup. It’s intensely tomato-y and rich without being creamy. It’s addicting, and it’s so simple to make. I found out about it when I tried it at The Kitchen [Next Door], in Boulder, and then was overjoyed to see that they share their exact recipe for it online. OVERJOYED!
So, this is very simple. That’s a good thing. Lots (and I mean lots) of butter give this soup its silky richness, onion is softened in that butter for a luxuriously long time, and then really high quality whole canned tomatoes are added. San Marzanos are recommended, but we subbed in Muir Glens with great results. After all the simmering is taken care of, you puree this soup in the blender with a little splash of heavy cream.
The Kitchen serves this soup drizzled with flavorful olive oil, and a side of toasted chewy rustic bread. It’s to die for. If you like tomato soup, you’ve got to try this one. My parting words – don’t be afraid of all that butter!
Simple Tomato Soup (The Best Ever)
Recipe from The Kitchen [Next Door]
- 1 1/3 sticks unsalted butter
- 1 large yellow onion
- 3 16 oz cans of high quality whole peeled tomatoes, undrained
- 1/3 cup heavy cream
- salt to taste
- drizzle of high quality olive oil for serving
In a large pan, melt the butter over low heat. Finely slice the yellow onion and add to the melting butter with a pinch of salt. Reduce heat to very low, cover the pan, and cook onions in butter for about 30 minutes or until translucent and soft but NOT browned.
Add tomatoes with all the juices from the cans. Increase heat and simmer for 25 minutes.
Transfer soup to a blender and puree in batches, adding cream while blending. Taste and add more salt if desired.
Serve drizzled with olive oil and a side of crusty bread.