Smooth, savory homemade tomato soup cooks up in just 10 minutes. The easy 1-step blender method avoids messy batching. All you need are 6 on-hand ingredients and a bit of time to elevate this year-round favorite. Delicious with grilled cheese or tasty toppings.
4 Tbsp. unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1 can (14.5 oz.) 50% less sodium chicken or garden vegetable broth
2 cans (15 oz. each) Del Monte® Tomato Sauce
Parmesan cheese, croutons, sliced green onions, sour cream, Greek yogurt, Cheddar cheese, fresh basil, crackers or pita chips, cracked black pepper
Melt butter in a large saucepan over high heat. Add onion and cook 5 minutes, stirring constantly, until softened and starting to brown. Stir in garlic and oregano.
Transfer to a blender and add broth; blend 1 minute until smooth. Meanwhile, start heating the tomato sauce in the same saucepan over high heat.
Stir onion mixture into tomato sauce and bring to a boil. Reduce heat to medium-low and simmer 3 minutes. Thin with water if desired. Serve with toppings, as desired.
For Creamy Tomato Soup, prepare recipe as directed, except replace the broth with 1 1/4 cups water and 1/2 cup milk.
To use an immersion blender, add broth and tomato sauce to the cooked onion, garlic and oregano in the saucepan and blend before simmering.