Easiest Tomato Soup
Easiest Tomato Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 brown onion, large, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 x 400g cans whole peeled tomatoes
- 1 chicken or vegetable stock pot
- 500 ml water, or use stock without stock pots
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2-1 teaspoon sugar
- 250 g full-fat cottage cheese
- 1 lemon
- as needed extra virgin olive oil
To Finish
- as needed butter, a little melted
- as needed olive oil
- as needed fresh basil
- as needed lemon zest
- as needed black pepper, plenty of
Instructions
- 1
Melt the 2 tablespoons of butter with the 1 tablespoon of olive oil in a large pot over medium heat.
⏱️ 1 min
- 2
Add the roughly chopped brown onion and a pinch of salt to the pot. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
⏱️ 10 min
- 3
Stir in the roughly chopped garlic cloves and tomato paste. Continue to cook for another 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 4
Add the two 400g cans of whole peeled tomatoes, the chicken or vegetable stock pot, 500 ml of water, 1 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper, and 1/2 to 1 teaspoon of sugar to the pot.
⏱️ 2 min
- 5
Using a spoon or potato masher, break up the whole peeled tomatoes in the pot.
⏱️ 1 min
- 6
Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-25 minutes to allow the flavors to meld.
⏱️ 25 min
- 7
Remove the pot from the heat. Add the 250 grams of full-fat cottage cheese to the soup.
⏱️ 1 min
- 8
Using an immersion blender, blend the soup directly in the pot until it is completely smooth and silky. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min
- 9
Squeeze the juice from the lemon into the soup and drizzle in a good amount of extra virgin olive oil. Stir to combine.
⏱️ 1 min
- 10
Taste the soup and adjust the seasoning with additional salt, pepper, or a pinch more sugar if needed.
⏱️ 1 min
- 11
Ladle the hot tomato soup into individual serving bowls.
⏱️ 1 min
- 12
To finish, drizzle each serving with a little melted butter, a touch more olive oil, fresh basil leaves, a sprinkle of lemon zest, and plenty of freshly cracked black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easiest Tomato Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 brown onion, large, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 2 x 400g cans whole peeled tomatoes
- 1 chicken or vegetable stock pot
- 500 ml water, or use stock without stock pots
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2-1 teaspoon sugar
- 250 g full-fat cottage cheese
- 1 lemon
- as needed extra virgin olive oil
To Finish
- as needed butter, a little melted
- as needed olive oil
- as needed fresh basil
- as needed lemon zest
- as needed black pepper, plenty of
Instructions
- 1
Melt the 2 tablespoons of butter with the 1 tablespoon of olive oil in a large pot over medium heat.
⏱️ 1 min - 2
Add the roughly chopped brown onion and a pinch of salt to the pot. Cook for 8-10 minutes, stirring occasionally, until the onion is soft and translucent.
⏱️ 10 min - 3
Stir in the roughly chopped garlic cloves and tomato paste. Continue to cook for another 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 4
Add the two 400g cans of whole peeled tomatoes, the chicken or vegetable stock pot, 500 ml of water, 1 teaspoon of sea salt, 1/2 teaspoon of cracked black pepper, and 1/2 to 1 teaspoon of sugar to the pot.
⏱️ 2 min - 5
Using a spoon or potato masher, break up the whole peeled tomatoes in the pot.
⏱️ 1 min - 6
Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 20-25 minutes to allow the flavors to meld.
⏱️ 25 min - 7
Remove the pot from the heat. Add the 250 grams of full-fat cottage cheese to the soup.
⏱️ 1 min - 8
Using an immersion blender, blend the soup directly in the pot until it is completely smooth and silky. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 3 min - 9
Squeeze the juice from the lemon into the soup and drizzle in a good amount of extra virgin olive oil. Stir to combine.
⏱️ 1 min - 10
Taste the soup and adjust the seasoning with additional salt, pepper, or a pinch more sugar if needed.
⏱️ 1 min - 11
Ladle the hot tomato soup into individual serving bowls.
⏱️ 1 min - 12
To finish, drizzle each serving with a little melted butter, a touch more olive oil, fresh basil leaves, a sprinkle of lemon zest, and plenty of freshly cracked black pepper.
⏱️ 2 min