Tomato Soup

Name: Tomato Soup
Ingredients: 5 (14 ounce) cans diced tomatoes; 1 medium onion, chopped; 1 garlic clove, minced; 12 celery rib, chopped; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1 bay leaf; 12 tablespoon kosher salt; 1 tablespoon white sugar; 14 teaspoon fresh ground black pepper

10 ingredients

6 steps

Ingredients

5 (14 ounce) cans diced tomatoes
1 medium onion, chopped
1 garlic clove, minced
12 celery rib, chopped
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1 bay leaf
12 tablespoon kosher salt
1 tablespoon white sugar
14 teaspoon fresh ground black pepper

Directions

1

Combine tomatoes, onion, garlic, celery, parsley, basil and bay leaf in a large pot.
2

Bring to a boil, reduce to a simmer, cover and cook until quite soft, 1-2 hours.
3

Remove bay leaves and puree soup with an immersion blender.
4

(You can use a food processor or blender, but both tend to add air and will make the soup distinctly pink instead of red.)
5

Add salt, sugar, and pepper.
6

Bring to a boil, reduce to a simmer, and cook, uncovered, 1-2 hours, until thickened.