One-Pot Wonders

Tomato Soup for a Cold Winter's Day

by:
December 12, 2012
Author Notes

As I was, once again, shouting hosannas while eating Marcella Hazan’s Tomato Sauce with Onion and Butter straight from the pot, I thought “hmmm, I bet this would make an awfully good tomato soup.” Slightly adapted from Kristen’s Genius recipe. —mrslarkin

  • Serves 4 (recipe can be doubled)
Ingredients
  • 1 26-ounce box of Pomi strained tomatoes
  • 1 26-ounce box of Pomi chopped tomatoes
  • 8 ounces unsalted butter
  • 2 medium yellow onions, peeled and cut into quarters
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon sugar (optional)
  • A few basil leaves, chopped if fresh, crumbled if dried
  • Fresh cracked black pepper, to taste
  • crusty bread, or a grilled cheese sangwidge (optional)
  • bag of Fritos (optional)
In This Recipe
Directions
  1. Place all ingredients into a large soup pot. Bring to a boil. Reduce heat to a simmer. Put a lid on it. Cook for 30 minutes. Taste for salt.
  2. Serve hot, with or without the onion, with some crusty bread to dip. Or if a grilled cheese sandwich is handy, I highly recommend that for dunking. A few Fritos would be a very good thing here, too.

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