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Coupland’s dinner rolls are soft and fluffy and perfect for soup dunking
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
2 400g can tomatoes, (whole peeled or crushed)
1 1/2 cups water, vegetable or chicken stock
1/2 teaspoon fine sea salt, or more to taste
Melt butter over medium heat in a large saucepan.
Add onion wedges, water, cans of 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 a nice touch.
Serve with Coupland’s dinner rolls and some garlic butter.
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Recipe credit to Inspired Taste
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