Tomato Soup

Canned-tomato comfort that scales from dorm room to dinner party.

Serves

Active10 min

Total35 min

VesselHEAVY POT

Units

Four pantry staples and 35 minutes: Marcella Hazan's tomato sauce, thinned and blended into soup.

Adapted from Tomato Sauce with Onion and Butter by Marcella Hazan · Essentials of Classic Italian Cooking, via PBS Food.

set a heavy pot over medium-low heat

3 1/2 tbsp butter

1/2 medium yellow onion

· halved (or diced, if you plan to blend it all in)

1 can (15 oz) whole peeled tomatoes

· with their juice

1 tsp salt

· plus more to taste

a pinch sugar

· to round out the acidity

1/2 cup water

a few grinds black pepper

simmer

25 min · low, breaking up the tomatoes with a spoon

blend smooth

immersion blender, right in the pot (fish out the onion halves first if you didn't dice them)

4 slices crusty bread

· toasted and buttered, to serve

ladle + serve

hot, with the toast alongside

set a heavy pot over medium-low heat. Ingredients are rows; steps merge columns left to right.
1/2 medium yellow onion, halved (or diced, if you plan to blend it all in)
3 1/2 tbsp butter	simmer, 25 min · low, breaking up the tomatoes with a spoon	blend smooth, immersion blender, right in the pot (fish out the onion halves first if you didn't dice them)	ladle + serve, hot, with the toast alongside
1 can (15 oz) whole peeled tomatoes, with their juice
1 tsp salt, plus more to taste
a pinch sugar, to round out the acidity
1/2 cup water
a few grinds black pepper
4 slices crusty bread, toasted and buttered, to serve