If you are like me and love tomato soup, it is definitely worth skipping the can and making this easy recipe.
I found this recipe on the Internet but cannot find the link.
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, roughly chopped
1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano or SM brand in photo.
1.5 cups low-sodium chicken broth (or more if you like a thinner soup)
2 bay leaves
1/3 cup heavy cream (I use half-and-half)
1/2 teaspoon kosher salt
Pepper, to tast
Pinch of red pepper flakes
Heat oil and butter in a medium saucepan over medium heat.
Once butter foams, add onion, a big pinch of salt and red pepper flakes. Season with freshly ground black pepper.
Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
Add tomatoes and juices to the pan and stir to crush up tomatoes.
Add broth and bay leaves and bring to a simmer.
Simmer until tomatoes begin to fall apart, about 10 minutes.
Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender (or immersion blender) until smooth. Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired. Add a teaspoon or two of sugar, if needed.