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Author Notes: This recipe is adapted from Lottie + Doof's Best Tomato soup. It's a bit less labor intensive but still yields a delicious, deeply flavorful soup. —Allison
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon (heaping) tomato paste
- 3/4 teaspoon allspice
- 1 28 oz can whole peeled tomatoes
- 3 cups low sodium chicken broth
- 1 tablespoon brown sugar or maple syrup
- 1 tablespoon fish sauce
- 1 cup heavy cream
- salt and pepper to taste
- Heat olive oil over medium high heat. Add onions and cook until soft and pale golden.
- Add garlic and cook for two minutes.
- Stir in tomato paste and allspice. Cook until tomato paste begins to caramelize and stick to the bottom of the pan.
- Pour in tomatoes, scraping up the brown bits from the bottom of the pan. Break up tomatoes with a wooden spoon.
- Add broth, fish sauce, and brown sugar. Generously crack in some black pepper, and salt to taste.
- Bring soup to a simmer. Simmer, partially covered, for at least 30 minutes, though the longer the better.
- Puree soup using an immersion blender. Stir in cream and enjoy!
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