Y’all, I am not kidding you about this soup. One bowl of this and you will not want to go back to Campbell’s ever. I like to make a few batches of it at the end of the summer when plum tomatoes are plentiful and usually very cheap. Then I freeze it in individual portions to eat all winter long with grilled cheese sandwiches (currently obsessed with sharp cheddar on sourdough). If I run out, then I sub in canned tomatoes, which is almost as delicious.
Best Ever Tomato Soup
- 4 lbs plum tomatoes, quartered, or 2 28 oz cans diced tomatoes
- 3 tbsp olive oil or butter
- 1 small onion finely diced OR 2 shallots, finely diced
- 3 cloves garlic, minced
- salt & pepper to taste
- optional garnishes: basil, croutons, parmesan OR ricotta salata (worth it!)
Puree tomatoes in a blender or food processor. In a large pot over medium heat, heat oil or butter. Add onions and cook until soft and translucent, about 10 minutes. Add garlic and cook until fragrant, about 2 minutes. Add tomatoes, bring to a simmer, cover and cook for 30 minutes. Garnish as desired. Serves 6.