Garlic Tomato Soup Recipe

This is the perfect winter soup. It’s garlicky, buttery and somewhat spicy tomato soup. It also comes together really quickly which is perfect for the nights when you don’t want to cook.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon salted butter

• 1 medium yellow onion, chopped

• Garlic cloves ( I use around 30 but my family likes the flavor so add as many as you and your family likes)

• 1 ½ teaspoon fine salt

• 2 tablespoons tomato paste

• 10-15 tomatoes

• 2 cups vegetable broth or water

• 2 tablespoons unsalted butter, cut into a few pieces

• 1 teaspoon sugar, to taste

• Freshly ground black pepper, to taste

• For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

Directions

1. In a soup pot, melt the olive oil and butter over medium heat until shimmering. Add the onion and garlic cook, stirring occasionally, until the onions are starting to caramelize, 10 to 15 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add the tomatoes, let them cook for around 10 minutes and then add the vegetable broth (or water) and stir to combine. Increase the heat to medium-high, and bring the mixture to a boil and then lower to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.

3. Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the butter, sugar, and several twists of black pepper and salt. Fasten the lid and blend the soup until smooth.

4. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).

5. If you’re adding basil, chop and add it now. Briefly blend again (if you want to), and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.

6. To thaw frozen soup just put the frozen soup into a pot and leave it on medium.