TOMATO SOUP
About 6 cups; 4 servings
A classic lunch when served with a Grilled Cheese Sandwich for dunking. Fresh tomatoes may first be grilled for a smoky flavor, or roasted to caramelize their sugars.
Heat in a soup pot over medium-low heat:
- 2 tablespoons olive oil
Add and cook, stirring, until tender but not browned, about 10 minutes:
- 1 onion, coarsely chopped
Stir in:
- 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans whole tomatoes, chopped
Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- (¼ cup heavy cream)
Heat through.