Classic Tomato Soup

Step 1

Cut the onion in half lengthwise from root to tip, then place each half cut-side down and slice crosswise into thin half-rings about the thickness of a nickel.

Step 2

Place a medium pot over medium heat and add the 2 tablespoons of butter, letting it melt and coat the bottom evenly, about 45 seconds.

Step 3

Add the sliced onion to the melted butter and stir once every 15 seconds until the pieces turn soft and translucent, about 4 minutes.

Step 4

Pour in the 28 ounces of canned crushed tomatoes and scrape the bottom of the pot with a wooden spoon to release any stuck-on brown bits.

Step 5

Add 1 cup of vegetable broth and stir until everything is evenly mixed, then bring to a simmer over medium heat—you'll see small bubbles breaking the surface every 2–3 seconds.

Step 6

Let the soup simmer gently for 5 minutes, stirring once halfway through, so the flavors meld together.

Step 7

Turn off the heat and pour in the 0.5 cup of heavy cream, stirring until it is completely mixed throughout and the color becomes a warm peachy orange.

Step 8

Taste the soup with a clean spoon, then add salt and pepper a pinch at a time until it tastes balanced and flavorful.

Step 9

Ladle the soup into bowls and serve immediately while hot.