One tomato soup recipe calls for 24 ounces of canned, whole plum tomatoes; 2 medium yellow onions, chopped; 3 cups of chicken stock and 2 cloves of garlic, chopped. The other ingredients are 6 tablespoons of unsalted butter; 2 teaspoons of salt and 1/4 teaspoon of freshly ground black pepper.
Melt the butter in a large saucepan over medium low heat, then add the garlic and onion. Stir until the onions are soft. This should take about 15 minutes.
Add the tomatoes, chicken stock, salt and pepper and pepper. After they come to a boil, reduce the heat to low and continue to cook until the vegetables and aromatics are soft. This should take between 10 and 20 minutes.
Transfer the soup to a blender and puree until smooth. Puree the soup in batches, and let it cool first because hot soup expands. Return the pureed soup to the saucepan over medium heat and heat through. Add extra stock if the soup seems too thick. Serve at once.
Another easy tomato soup recipe calls for one 6 ounce can of tomato paste; 24 ounces of milk or 24 ounces of water; 1 teaspoon of salt and 1 teaspoon of sugar. Place the tomato paste in a pan, and then add the milk or water. The empty tomato paste tin can be used as a measuring cup. Then, add the salt and sugar. Cook over medium heat, stirring occasionally, and then serve.