There’s something about a pot of tomato soup on the stove that makes the whole house feel warmer. This version is simple, honest, and full of flavor.
You’ll need: 2 tablespoons olive oil, 1 yellow onion, 3 cloves garlic, two 28-ounce cans whole San Marzano tomatoes, 2 cups vegetable or chicken broth, a big handful of fresh basil, ½ cup heavy cream, salt and pepper.
How it comes together: Soften the chopped onion in olive oil over medium heat for about 8 minutes, then add the garlic for one more minute. Pour in the tomatoes and broth, breaking the tomatoes up with a spoon, and simmer gently for 25 minutes. Stir in the basil, blend until smooth, then finish with cream and season to taste.
Serve with a thick slice of crusty bread for dunking, or a grilled cheese if the day calls for it.
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Pair it with
Curl up with The Midnight Library: A Modern Favorite while it simmers.
Light one of your Hand-Poured Soy Candles for the coziest bowl of the season.
