Yield: 3-4 servings (easily doubled)
Time: 35 minutes
I’m making soups right now (as you can tell). I’m working on grounding myself by eating warm, well-cooked, satisfying meals in a quiet environment with intention and focus.
This wondrous soup requires very few ingredients and hardly any prep work. It’d be a great appetizer for a dinner party, or a meal in itself. The recipe presented here makes about 3-4 dinner-sized bowls, but I most often make a doubled version of this which leaves plenty of leftovers to warm up another day.
Notes: an immersion or stick blender is ideal for processing this into a uniform creamy soup, but before I had one, I used a blender in batches, which is only slightly less convenient.
Vegan: The way it’s described below is not vegan, but you could easily swap out the butter for olive oil, and the heavy cream for maybe a cashew cream or other non-dairy cream. I’ll try that at a later date and give it it’s own recipe page, I’d love to hear from you if you make it that way.
- ½ stick butter
- ½ large sweet or Vidalia onion, sliced into half-moons
- ~28oz can San Marzano or organic tomatoes
- 5 tbsp heavy cream
- 2 tsp salt
- 5 tbsp Saucí Romesco
- Melt the butter in a pot on med-low heat, then reduce heat to low.
- Add the onion and 1 tsp salt, sauté and stir on low heat until the onions are translucent (do not brown them).
- Add the can of tomatoes, increase heat to a simmer and cook for 25 min
- Add the cream, rest of the salt, and Saucí Romesco, then blend with an immersion or stick blender right in the pot (ideal), or process in a blender in batches.
- (Optional) Top with pieces of goat cheese and a drizzle of good-quality olive oil.