Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::6
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
¼ teaspoon celery seed
¼ teaspoon dried oregano
1 pinch red pepper flakes
salt and ground black pepper to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.
Dotdash Meredith Food Studios
Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Dotdash Meredith Food Studios
Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.
Dotdash Meredith Food Studios
Cook’s Note
Use Italian San Marzano tomatoes for the best flavor. You can add cream if desired, but my family likes it the way it is.
This soup can be made vegan by substituting margarine or olive oil for the butter.