Name: Weeknight Tomato Soup
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter; 2 medium white onions, diced; 3 cloves garlic, thinly sliced; 4 tbsp tomato paste; 1 tbsp sherry, optional; 1¼ lb cherry or grape tomatoes, halved; to taste kosher salt, to taste; to taste black pepper, to taste; to taste red pepper flakes, to taste, optional; 3 cups vegetable broth; 1 to 2 tsp sherry vinegar; ¼ cup heavy cream

Estimate, per serving

Cal: 240
Protein: 3.5g
Carbs: 16g
Fat: 17g
Sodium: 680mg
Fiber: 2.5g

Ingredients

unsalted butter: 9 tbsp
white onionsdiced: 6 medium
garlicthinly sliced: 9 cloves
tomato paste: 12 tbsp
sherryoptional: 3 tbsp
cherry or grape tomatoeshalved: 3 3/4 lb
kosher salt: to taste
black pepper: to taste
red pepper flakesto taste, optional: to taste
vegetable broth: 9 cups
sherry vinegar: 4 1/2 to 2 tsp
heavy cream: 3/4 cup

Method

01Melt butter in a heavy pot over medium-high.
02Cook onion until just golden at edges, 8 min.
03Add garlic, cook 1 min.
04Stir in tomato paste, cook until brick-red, 2 min.
05Deglaze with sherry, scrape the bottom.
06Add tomatoes, salt, pepper, pepper flakes. Cook until blistered, 10 min.
07Pour in broth. Simmer 15 min.15 min
08Blend smooth with an immersion blender.
09Stir in vinegar and cream. Taste, adjust salt.

Fits

Vegetarian
Pescatarian
Gluten-free
Egg-free
Nut-free
Soy-free