Samantha Nicole MawMaw liked to really indulge on Sunday evenings. “Nothing wrong with a little extra joy before the week starts,” she always says. That’s the animating philosophy behind MawMaw’s Sunday Tomato Soup. Rich, vibrant, and creamy, MawMaw’s Sunday Tomato Soup really does have it all. Even better, it’s also a quick and easy dish to make up, perfect for preparing before things get hectic! It’s a super Sunday for everyone once they get a bowl of this!
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, coarsely chopped
- 1-2 cloves garlic, optional, minced
- 2 (14-ounce) cans whole peeled tomatoes
- 1 1/2 cups chicken stock or water
- coarse salt, to taste
- freshly ground pepper, to taste
- 1/2 cup heavy cream, optional, plus more, to taste, for garnish
- fresh basil leaves, optional, to taste, for garnish
Directions
Step 1 –In a medium stockpot over medium heat, melt the butter.
Step 2 –Add the onion and the garlic to the melted butter and cook, while stirring constantly, until soft and translucent, about 3 minutes.
Step 3 –Add the tomatoes and their juices and the chicken stock to the onion mixture and stir to combine.
Step 4 –Season the soup mixture with the salt and the pepper.
Step 5 –Bring the soup mixture to a boil.
Step 6 –Reduce the heat and allow the soup mixture to simmer until the flavors deepen and meld together, about 10 minutes.
Step 7 –In batches, transfer the soup mixture to a blender or food processor and purée until smooth.
Step 8 –Repeat until all of the soup is smooth.
Step 9 –Place the soup in a clean pot over low heat.
Step 10 –Add 1/2 cup of the heavy cream and whisk to combine.
Step 11 –Taste for seasoning, and adjust with the salt and the pepper, as needed.
Step 12 –Serve drizzled with the extra heavy cream, garnished with the basil leaves.
