January is here, it’s cold, and I’ve really been in the mood for some soup. This is not just any tomato soup, this is the Cadillac of tomato soups! Paired with a grilled cheese sandwich, it’s comfort food at it’s finest. I’ve had good results with La Valle and Cento San Marzano Tomatoes. Expect to pay $4 – $5 a can – considering tomatoes are the main ingredient in this recipe, it’s well worth buying higher quality tomatoes.
- 4 tablespoons unsalted butter
- 2 medium yellow onions, sliced (about 1 1/2 cups)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 29 ounce can of San Marzano tomatoes with their juice
- 1 tablespoon granulated sugar
- 3 1/2 cups water
- 1/2 cup basil leaves
1. Melt the butter in a saucepan, add the onion, salt and pepper – stir well. Cook over medium heat until the onions begin to soften – don’t let the onions brown.
2. Pour in tomatoes and sugar, stir and cook for 5 minutes. Add the water, bring to a simmer, stirring often for 15 minutes.
3. Remove from heat and add the fresh basil, let sit for 10 minutes.
4. Pour tomato mixture into a blender filling the jar up halfway. Remove the fill cap from the blender lid, place a kitchen towel over the opening and purée in batches. Serves six.
Adapted from Scott Peacock’s Tomato Basil Soup.