Tomato Soup

Pure and basic, classic tomato soup is perfect on a chilly day. Use a sharp paring knife to peel the tomatoes.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 cups peeled, chopped tomatoes
  • ¾ cup chopped onion
  • 2 Tbsp. olive oil
  • 3 cups chicken broth
  • ½ cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • Heat a pot of water to boiling. Using a paring knife, stem the tomatoes and make a small, shallow X on the bottom of the tomatoes (opposite of the stem). Lower tomatoes into the hot water with a slotted spoon and let cook for 30 seconds. Remove from the pot and place in a bowl of ice water. After they have cooled for a few minutes, the skin can easily be removed by peeling back with a paring knife.
  • Over medium-high heat, sauté onions in oil. Add tomatoes and sauté 2 minutes.
  • Add chicken broth and simmer for 25 minutes.
  • Purée in blender, add cream, and season with salt and pepper.