Homemade Tomato Soup

Ingredients

• 2 tablespoon extra-virgin olive oil
• 1/2 cup diced yellow onion (1/4" dice)
• 1 tablespoon minced garlic
• 1/2 teaspoon dried Italian seasonings
• 28 ounce whole peeled tomatoes (canned, plus juice)
• 2 cups vegetable stock (or broth)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped chives (optional)

Instructions

1. 1

   Cook the Aromatics - Heat a large saucepan or dutch oven over medium heat. Add the olive oil. Once hot, add the onions. Saute until lightly browned and translucent, 2 minutes. Add the garlic and Italian seasonings, stir and cook until fragrant, 30 seconds.

2. 2

   Crush the Tomatoes - Add the tomatoes, vegetable stock, salt, and pepper. Use a potato masher or large spoon to break up the tomatoes into larger chunks. Alternatively, crush them with your hands before adding them to the pot.

3. 3

   Simmer the Soup - Cook over medium-low heat until the liquid slightly concentrates, stirring occasionally, about 15 minutes.

4. 4

   Puree the Soup - Use a hand immersion blender and puree until thickened and smooth. Leave small pieces of tomato for a chunkier soup. Alternatively, you can work in two batches to puree the soup in a blender. If doing so, remove the center of the lid and cover it with a towel so steam does not build up. Add more stock if needed to thin the consistency. Taste and season with more salt and pepper as desired.

5. 5

   To Serve - Serve soup hot and garnish with chives.