Tomato Caramelized Onion Soup
Tomato Caramelized Onion Soup combines the sweet, deep flavors of caramelized onions with the crisp acidity of tomatoes. A comforting dish that's perfect for any occasion, this soup can be served warm with a crusty bread.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 blender (optional for smoother texture)
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 4 cups ripe tomatoes, chopped (or 28 oz canned tomatoes)
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes, until they are soft and begin to caramelize.
- Add the minced garlic and cook for another 2 minutes, making sure it doesn’t burn.
- Stir in the chopped tomatoes, sugar, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to meld and the tomatoes to soften.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for an additional 10 minutes.
- If a smoother texture is desired, use an immersion blender to puree the soup to your liking. Alternatively, you can transfer it to a blender in batches.
- Stir in the balsamic vinegar and adjust the seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if desired.
- For added richness, consider drizzling a bit of cream or olive oil on top before serving.
Notes
For added richness, consider drizzling a bit of cream or olive oil on top before serving.
This soup pairs well with grilled cheese sandwiches or a fresh side salad.
It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.