Ingredients:
1 tablespoon olive oil
1 yellow onion, minced
1 teaspoon kosher salt
1 tablespoon tomato paste
1/2 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
3 cups water
1 tablespoon brown sugar
1/4 cup heavy cream
Method:
- Add olive oil to a saucepan set over medium-low heat. Add onion and salt and cook, stirring frequently until onion has softened, about 5 minutes. Stir in tomato paste and continue to cook for 2 to 3 minutes, or until paste turns dark red in color.
- Add pepper, tomatoes, water and brown sugar. Bring to a boil, then reduce heat. Simmer, uncovered for 20 minutes. Blend soup using a stick or jar blender until smooth.
- Stir in heavy cream and season with more salt, to taste.