On chilly days when I’m craving a totally comforting meal, I make a pot of tomato soup (ideally paired with a grilled cheese sandwich ). It’s basically a hug in a bowl. While I’ve made roasted tomato soup, tomato basil soup, and creamy tomato soup, nothing truly compares to a piping-hot bowl of classic tomato soup. In my book, it is the ultimate comfort food. This quick, hearty version comes together with basic pantry ingredients and has a super-savory flavor with a hint of richness (but no cream!).

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Tomato Soup

Serves 4 to 6

1 large yellow onion

3 cloves garlic

4 tablespoons (1/2 stick) unsalted butter

1 tablespoon tomato paste

2 (28-ounce) cans crushed tomatoes

3 cups low-sodium chicken or vegetable broth

1 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 teaspoon balsamic vinegar

Serving options: croutons, grated Parmesan cheese

1. Finely dice one large yellow onion (about 2 1/2 cups). Mince garlic cloves.

2. Melt 4 tablespoons unsalted butter in a Dutch oven over medium heat. Add the onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and cook until softened and translucent, 8 to 10 minutes. Add 1 tablespoon tomato paste and stir to coat the onion mixture. Cook, stirring often, until darkened in color, 1 to 2 minutes.

3. Add two (28-ounce) cans crushed tomatoes and 3 cups low-sodium chicken or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally and scraping the bottom of the pot, until slightly thickened and the flavors meld, about 30 minutes.

4. Turn off the heat. Transfer in two batches to a blender, or blend directly in the pot with an immersion blender, until smooth. Return the soup to the pot. Add 1 teaspoon balsamic vinegar and stir to combine. Taste and season with more kosher salt as needed. Serve with croutons or grated Parmesan cheese, if desired.

Recipe notes: Refrigerate leftovers in an airtight container for up to four days or freeze for up to three months.

(Kelli Foster is culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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