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.
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
- Heat 2 tablespoons oil in a Dutch oven or other large heavy pot over medium-low heat.
- Add shallots and sliced fennel and season with salt.
- Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color (about 20 minutes).
- Crush tomatoes with hands and add to pot, then season with salt and pepper and bring to a simmer.
- Cook, stirring occasionally, until tomatoes are beginning to fall apart (about 25–35 minutes).
- Transfer tomato mixture to a blender, add butter and 1 1/2 cups of water, then purée, adding more water if too thick, until smooth. You can also use an immersion blender directly in the pot if you have one.
- Taste and season with salt and pepper as needed, then return to pot.
- Keep warm, stirring occasionally, over low heat.
- Serve immediately.