This is a delicious winter soup, made even more tasty with a sprinkling of Parmesan cheese and homemade croutons.
2 tablespoons butter
1 onion, diced
2 ½ lbs plum tomatoes, peeled and roughly chopped or smashed with a spoon
1 large potato, peeled and diced
Salt and pepper to taste
¼ cup heavy cream or to taste
Parmesan cheese, freshly grated
In a medium sized pot, melt the butter and add the diced onion, cooking for about 5 minutes over low heat until soft. Add the tomatoes and cook for 15 minutes. Add 3 cups of water and season with salt and pepper. Add the potatoes and bring to a boil. Reduce the heat and simmer for about an hour.
In a food processor, purée the mixture until smooth and then transfer back to the pot. Reheat the mixture and add the cream.
Serve with parmesan and croutons.
To save time, instead of fresh plum tomatoes, try a quality brand such as San Marzano or Pomì.
I use ¼ cup of cream – if you want a creamier soup, add more!