How to Make Tomato Soup

• 2 tbsp butter or olive oil
• 1 onion, chopped
• 2 cloves garlic
• 1 can (28 oz / 800 g) whole peeled tomatoes
• 2 cups stock or water
• 1/2 tsp sugar
• 1/3 cup cream or a splash of milk (optional)
• Salt and pepper

1. Soften the onion in butter over medium heat for 6–8 minutes, then add the garlic.
2. Add the tomatoes with their juice, the stock, and the sugar.
3. Simmer 20 minutes, breaking up the tomatoes with a spoon.
4. Blend smooth with an immersion blender, then stir in cream if using.
5. Season with salt and pepper and thin with a little stock if needed.

• A pinch of sugar tames canned-tomato acidity better than extra cream.
• Freeze in portions before adding dairy for the best texture later.

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