A quick, smooth tomato soup built from tomato puree, butter, onion or garlic, and water or vegetable stock, simmered until mellow and finished with extra butter for richness instead of cream.
By james
Servings
4
2 can Mutti tomato puree (passata)
4 tbsp Unsalted butter
1 piece Yellow onion
3 clove Garlic clove
1.5 cup Vegetable stock
1 tsp Sugar
0.5 tsp Dried oregano
Salt
Black pepper
8 piece Fresh basil leaves (garnish)
Calories
294 kcal
Protein
7g
Carbs
37g
Fat
16g
Fiber
8g
Sugar
18g
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Build the Base
1. Halve and finely slice the onion. Melt half the butter in a medium saucepan over medium-low heat, then add the onion with a pinch of salt. Cook gently, stirring occasionally, for 8–10 minutes until very soft and beginning to turn golden.
2 tbsp Unsalted butter,
1 piece Yellow onion,
Salt
2. Add the garlic cloves, thinly sliced, and cook for a further 1–2 minutes until fragrant. Stir in the dried oregano and sugar and cook for 30 seconds.
3. Pour in the tomato puree and vegetable stock. Stir well to combine, then bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, to allow the flavors to mellow and deepen.
2 can Mutti tomato puree (passata),
1.5 cup Vegetable stock
4. Remove from the heat. Using an immersion blender (or transfer carefully to a standing blender in batches), blitz the soup until completely smooth and silky.
Finish & Serve
5. Return the soup to low heat and stir in the remaining butter, one tablespoon at a time, until each piece is fully melted and emulsified. This gives the soup a glossy, rich finish without any cream. Taste and adjust salt and black pepper.
2 tbsp Unsalted butter,
Salt,
Black pepper
6. Ladle into warm bowls and garnish with a few fresh basil leaves. Serve immediately with crusty bread if desired.
8 piece Fresh basil leaves (garnish)
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By james
