Silky tomato soup

• 1 yellow oniondiced
• 3 garlic clovesminced
• 2 tbs olive oil
• 2 cans san marzano tomatoes400g cans, whole
• 500 ml vegetable stock
• 125 ml heavy cream
• 1 tsp salt
• ½ tsp black pepperfreshly ground
• 1 tsp sugar

1. 1

   Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

2. 2

   Add minced garlic and cook until fragrant, about 30 seconds. Don't let it brown.

3. 3

   Add the whole San Marzano tomatoes with their juices, crushing them by hand as you add them. Stir in vegetable stock, salt, pepper, and sugar.

4. 4

   Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The soup should reduce slightly and the flavors should meld together.

5. 5

   Remove from heat and blend with an immersion blender until completely smooth, about 1-2 minutes. The soup should be silky and no chunks should remain.

6. 6

   Stir in heavy cream and taste for seasoning. Add more salt, pepper, or a pinch of sugar if needed. Serve hot.

   Tip: The soup can be stored in the fridge for up to 4 days. Reheat gently on the stove, stirring frequently.

• Dutch oven (4-liter (4-quart))
• immersion blender
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.