You Will Need
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed
1 ½ cups water, low sodium vegetable stock, or chicken stock.
1/2 teaspoon fine sea salt, or more to taste.
Directions
Melt the butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, 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 nice. An immersion blender does make quick work of this, or you can use a blender.