This easy tomato soup is my go-to recipe. It's simple and delicious, ready in 30 minutes, and I give leftovers to my kids for lunch. I usually serve it with rosemary bread for dunking.
Ingredients
- unsalted butter: 1 Tbsp
- olive oil: 1 Tbsp
- onion: 1 piece (sliced)
- garlic cloves, peeled and: 2 piece (crushed)
- whole peeled tomatoes: 2 cans (28 ounce cans)
- water: 1 cup
- sugar: 1 Tbsp
- celery seed: 0.25 tsp
- oregano: 0.25 tsp (dried)
- pinch red pepper flakes: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes. Dotdash Meredith Food Studios
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Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Dotdash Meredith Food Studios
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Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper. Dotdash Meredith Food Studios
