Name: The Best Tomato Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons olive oil, plus more for serving; 1 stalk celery, diced; 1 small onion, diced; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper; Two 28-ounce cans whole peeled tomatoes, crushed by hand; 1 1/2 cups vegetable broth; 1 teaspoon fresh thyme leaves; 1/2 stick (4 tablespoons) unsalted butter

Directions

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
Ladle the soup into bowls and drizzle with more oil before serving.

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The Best Tomato Soup

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