Here it is, my favorite soup.
When I was 11 my family moved from Wisconsin to Washington state in the middle of winter, in an overstuffed minivan. I was sick, and we stopped at a diner right next to the interstate in Montana.
I got the tomato soup and it was unlike anything I had tasted prior. What made it stand out was the cream, the sweet onions, and the chunky texture (I was used to Campbell’s tomato soup).
It was my favorite thing I had ever tasted. So every now and then I try to recreate the soup, and I think I do a pretty good job.
First I lightly caramelize an entire chopped onion in olive oil and some kosher salt.
Then I added garlic, oregano, and butter to cook a little further.
I slowly stirred in about two cups heavy cream.
I then added two 14.5 oz cans of diced tomatoes, this time they had added onion and garlic.
Add 3-4 tablespoons tomato paste or to taste. Cook on medium heat until there’s a thick and consistent texture (aside from the tomato chunks of course).
It’s really simple, and tastes like home.