Soups, Stews, and Chilies

Simple Tomato Soup


4 Servings

  • 4 tablespoons butter
  • 1 medium onion, cut into 6 wedges
  • 1 28-ounce can whole peeled tomatoes
  • 1½ cups reduced-sodium chicken broth
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Melt butter over medium heat in a Dutch oven or large saucepan.

Add remaining ingredients and bring to a simmer. Cook uncovered for 40 minutes, stirring occasionally.

Transfer to a blender and blend to desired consistency (chunky, pureed, or silky).


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