Simple Tomato Soup
6 T unsalted butter
2 medium yellow or red onions (or leeks), chopped
2 cloves garlic, chopped
3 pounds tomatoes, cored and diced (about 6 large)
1.5 C stock (chicken or veggie)
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2 Add tomatoes, salt, and pepper; bring to a boil. Cook on high, constantly stirring, until the water from the tomatoes has boiled off.
3 Add the stock. And cook together for 5 minutes.
4 Working in batches, transfer soup to a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.