Creamy Tomato Soup
Creamy Tomato Soup
I believe in keeping things simple, like this easy tomato soup that only requires 5 simple ingredients. My kids like to have it with a baguette or polenta croutons, and my husband and I like to pair it with a green salad for a clean, light dinner night.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
Ingredients
- 6 tablespoons olive oil (divided into 1 each)
- 6 medium shallots (thinly sliced)
- 1 medium fennel bulb (thinly sliced)
- 2 cans San Marzano tomatoes (whole, peeled)
- Salt & pepper
Instructions
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Heat 2 tablespoons oil in Dutch oven or other large heavy pot over medium-low heat.
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Add shallots and sliced fennel and season with salt.
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Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color (about 20 minutes).
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Crush tomatoes with hands and add to pot, then season with salt and pepper and bring to simmer.
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Cook, stirring occasionally, until tomatoes are beginning to fall apart (about 25–35 minutes).
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Transfer tomato mixture to blender, add butter and 1 1/2 cups of water, then purée, adding more water if too thick, until smooth. You can also use immersion blender directly in pot if you have one.
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Taste and season with salt and pepper as needed, then return to pot.
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Keep warm, stirring occasionally, over low heat.
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Serve immediately.