A simple and quick tomato soup recipe, perfect for summer. Made with canned or fresh tomatoes, onion, and broth, then blended for a smooth finish. Delicious with crispbreads and goat feta.
Melt your butter over medium heat in a stock pot or large saucepan. Add your onions, water or broth, canned or fresh tomatoes, and 1/4 teaspoon of pepper + 1/4 tsp of sea salt. Bring everything to a slow, but steady simmer and cook uncovered for ~35-40 mins. Always stir occasionally and add additional salt as needed, if you like it saltier: do 1/2 tsp from the get-go. Finally, pour the chunky soup into your blender and blitz for ~15-20 seconds. You may season to taste with fresh or dried rosemary or thyme. I sprinkled pumpkin seeds, sumac, herby goat feta (love when it melts into the soup) and used my favorite @ryvita crispbreads as bread sticks or croutons! Enjoy!
