Directions:

4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
1 1/2 cups water, low sodium vegetable stock, or chicken stock
1/2 teaspoon fine sea salt, or more to taste

DIRECTIONS

Melt butter over medium heat in a Dutch oven or large saucepan.

Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender.