20-Minute Tomato Soup
Cold winter days call for a cozy meal. Enter this 20-Minute Tomato Soup! The soup is super creamy and pairs great with a warm grilled cheese. It is the perfect homemade lunch or dinner for the winter season!
Servings: 4 people
Ingredients
- 3 tbsp butter
- 1 onion (white or Spanish) diced
- 1/2 tsp dried oregano
- optional dash of red pepper flakes
- 1 tbsp flour
- 2 28 oz cans whole or crushed tomatoes
- 1/2 c heavy cream
- salt and pepper to taste
- 2 tbsp herb medley (basil and parsley) minced
Instructions
- In a medium saucepan, melt the butter over medium-high heat. Add the onions and cook for 8 minutes or until they are soft and golden (not yet browned). Add the oregano and optional pepper flakes and cook for 30 seconds. Next, add the flour, stirring for another 30 seconds.
- Stir in the tomatoes and heavy cream. Bring to a boil, stirring occasionally.
- Once the pot comes to a boil, reduce to a simmer for 4 minutes.
- Pour the soup in a food processor or blender and puree. If you want chunky tomato soup, use the pulse setting so you don't crush the tomatoes. Once pureed, put the soup back in the pot and season with salt, pepper, and herbs.
- Serve the soup in a bowl or with your favorite grilled cheese sandwich! Enjoy!