Pescatarian Easy Tomato Soup
Total time35 min
Prep time10 min
Cook time25 min
4.7(18)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cans (28 oz each) whole peeled tomatoes
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp granulated sugar
- ½ tsp dried oregano
- salt and pepper, to taste
- ¼ cup heavy cream
For serving
- fresh basil leaves, torn (optional)
- crusty bread or crackers (optional)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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