Classic Tomato Soup

Serves 4 to 6.
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small (5-ounce-ish) golden potato, peeled and finely chopped
Salt
Freshly ground black pepper
1 clove garlic, peeled and finely chopped
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes (preferably San Marzano DOP)
1/2 bay leaf
2 cups water
1/2 teaspoon packed brown sugar or honey

1. Heat a medium pot over medium-high heat. Add the olive oil and butter. When the butter melts, add the onion, carrot, celery, potato and two pinches of salt and a pinch of pepper, stirring often, and lowering the heat to medium so as not to brown the onions. Cook until the onions are translucent, about 9 minutes. Add the garlic and cook for another minute.

2. Move the vegetables to one side of the pan. Add the tomato paste and let sear on the bottom of the pot, stirring slightly, until the color of the paste darkens slightly, about 1 minute. Stir the tomato paste into the vegetables and cook, stirring often, for another 2 minutes. 

3. Meanwhile, transfer the tomatoes to a large bowl, remove any basil leaves, and break up the tomatoes with your fingers.

4. Add the tomatoes, bay leaf and 2 cups of water to the tomato-pasted vegetables, and let gently simmer for 30 minutes.

5. Transfer the soup to a blender and carefully blend, making sure the top is secure and that the blender is not filled too high (do it in batches if it’s too full, as blending hot soup is very dangerous.) Hold the blender lid securely with a hot mitt to make sure it doesn’t explode or splatter. Blend on high for about 1 minutes, or until fully pureed. Transfer the mixture back to the pot, add the brown sugar (or honey) and season heavily with salt and a few pinches of pepper. Serve with a grilled cheese. Recipe by Jill Santopietro.