tomato soup recipe

Tomato Soup

  • 2 Tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 10 cups crushed tomatoes (3 cans)
  • 5 ΒΌ cups chicken stock
  • 3 sprigs oregano
  • 1/2 cup half-and-half

Melt butter in a saucepan over medium-low heat. Cook onion and garlic for about 8 minutes, stirring occasionally.

Add tomatoes, stock and oregano and bring to a boil. Reduce heat to a simmer and thicken for 45 minutes.

Remove oregano.

Pour tomato mixture into a blender and puree.

Add puree back to the saucepan on low heat. Add half-and-half and season as desired.

Leave a Comment

Your email address will not be published.