Ingredients
Method
- Heat oil in a 4-quart Dutch oven or heavy soup pot over medium heat until shimmering. Add onions and sauté for 5–7 minutes until soft. Stir in salt and tomato paste, cooking for 4–5 minutes until the paste darkens, adjusting heat as necessary. Add garlic and rosemary, then stir for one minute until fragrant.
- Add tomatoes with their juices and vegetable broth to the onion mixture. Remove and discard any visible tomato skins. Stir in baking soda and allow the fizzing to subside. Bring the soup to a simmer, cover, and cook on low for approximately 20 minutes.
- Remove the pot from heat. Purée the soup until smooth using an immersion blender or by transferring it to a standard blender in batches. Stir in cream and lemon juice. Season with salt to taste and add fresh ground pepper. Serve in warm bowls with garlic butter croutons or sage pesto grilled cheese.
- Cool the soup completely before storing in airtight containers. Refrigerate for up to three days or freeze for several months. Thaw frozen soup in the refrigerator overnight and reheat gently on the stovetop.
Nutrition
Notes
*Rosemary – if adding fresh rosemary, it only needs to be chopped fine if blending with an immersion blender. If using a blender, strip about a 2″ piece of rosemary of its leaves and put the leaves directly in the soup. A high-speed blender will pulverize the leaves. Basil – if you prefer basil, put 7-10 leaves in the soup just before pureeing.
**Cream/Milk – Use cream, or half n half. For plant milk, I use unsweetened Homemade Cashew Milk. Coconut milk plays well with tomatoes and can be used in this recipe if you like a light coconut flavor. Use full fat coconut milk (the canned variety).