Classic Tomato Soup Recipe

In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook for 7 to 10 minutes, stirring occasionally, until the onions are tender and turning translucent.

Add the tomato paste and cook for about 30 seconds, stirring constantly, until fragrant.

Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.

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 beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.

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

If adding basil, add now. Briefly blend again, and serve hot. Enjoy!