This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good.
Course: Main Course, Side Dish
Cuisine: American
Servings: 12servings
Calories: 117kcal
Ingredients
84ouncescrushed tomatoes (3) 28-ounce cans
1large yellow onionchopped small, about 1½ cups worth
2cupswaterOPTIONAL
6tablespoonsbutter
kosher salt, to tasteonly as needed
Instructions
Combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours.
Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)
Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.
Notes
Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer for 30-60 minutes. Remove from the heat and puree with an immersion blender. Serve warm.