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Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 tbsp butter; 1 onion, diced; 3 cloves garlic, minced; 2 cans 28oz whole peeled tomatoes; 2 cups chicken or vegetable broth; 1 tsp sugar; ½ cup heavy cream; Salt and pepper to taste; Fresh basil for garnish

Velvety smooth, deeply tomatoey. Grilled cheese's best friend.

retest scheduled Adapted from America's Test Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test

Prep: 10 min Cook: 30 min Serves: 6

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Ingredients

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2 tbsp butter
1 onion, diced
3 cloves garlic, minced
2 cans 28oz whole peeled tomatoes
2 cups chicken or vegetable broth
1 tsp sugar
½ cup heavy cream
Salt and pepper to taste
Fresh basil for garnish

Instructions

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Melt butter in large pot over medium heat.
Sauté onion until soft, about . Add garlic, cook .
Add tomatoes with juices, broth, and sugar. Bring to simmer.
Cook , stirring occasionally.
Blend until smooth with immersion blender (or in batches in regular blender).
Stir in cream. Season with salt and pepper.
Serve hot, garnished with basil.

Notes

San Marzano tomatoes: Worth the splurge for best flavor.
Don't boil after adding cream: It can curdle.
Make it chunky: Blend only half for more texture.

Adapted from America's Test Kitchen

Tomato Soup

Ingredients

Instructions

Notes

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