Soup
This classic tomato soup is comforting and flavorful. With its rich, velvety texture and a perfect balance of sweetness and tanginess, this classic recipe is a go-to for cold days. Made with tomatoes and a touch of cream for smoothness, this homemade version is bound to be a household favorite. Whether served with homemade sourdough, a grilled cheese, or enjoyed on its own, this tomato soup is a timeless favorite that’s easy to make and sure to please any crowd.
Lancaster 5 Quart Dutch Oven
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste
1 tablespoon sugar
¼ cup heavy cream
Melt the butter over medium heat in the Dutch oven.
Add the onion wedges, water, tomatoes with their juices, salt and sugar.
Bring to a simmer and cook uncovered for about 40 minutes. Stir it occasionally and add additional salt as needed.
Add the heavy cream to the soup mixture and blend everything togheter and season to taste. Be careful not to blend it too much, you want to keep some of the texture of the soup intact.
Garnish with fresh basil or whatever topping you prefer and serve warm.
This classic tomato soup is comforting and flavorful. With its rich, velvety texture and a perfect balance of sweetness and tanginess, this classic recipe is a go-to for cold days. Made with tomatoes and a touch of cream for smoothness, this homemade version is bound to be a household favorite. Whether served with homemade sourdough, a grilled cheese, or enjoyed on its own, this tomato soup is a timeless favorite that’s easy to make and sure to please any crowd.
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