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Velvety Tomato Soup

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Lunch Soup
Velvety Tomato Soup
Ingredients
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • 4 cups canned tomatoes
  • 3 slices bread, cubed
  • 1/4 cup chopped fresh basil
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 2 cups chicken broth
  • salt and ground black pepper to taste
Instructions
1
Heat a generous amount of oil in a large, heavy cooking vessel over a relatively low heat setting; cook and stir the sliced onion and minced garlic in the hot oil until they become soft and fragrant, approximately 5 minutes. Add crushed tomatoes to the onion mixture, using a potato masher to release their juices; stir in some crusty bread, fragrant basil leaves, and a small amount of brown sugar to create a rich flavor profile. Allow the mixture to simmer gently until the bread has fully absorbed the flavors and begins to break down, roughly 10 minutes.
2
Carefully transfer the tomato mixture to a blender, leaving about half of the container empty; add a pat of butter. Secure the lid and press down firmly on top; pulse the blender a few times before releasing it to blend. Continue blending in batches until you achieve a smooth consistency.
3
Return the blended soup to the original cooking vessel over a medium heat setting; add a sufficient amount of broth and simmer until heated through, around 5 minutes. Season the soup with salt and pepper to taste.