This soup is so GOOD! I never want it out of a can again. This recipe took no time at all and it was so smooth and velvety. Next time I make this I'm going to do a double batch and freeze some. This yummy tomato soup recipe was found in this issue of Everyday FOOD by Martha Stewart.
1 T. Extra virgin olive oil
1 Large red onion, chopped
1 Garlic clove, chopped
salt and pepper
3 Large tomatoes, cored and chopped
1 Cup low sodium chicken or veggie broth
1/4 cup heavy cream (I use half and half)
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches(small batches, ask me how I know), puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
**Side notes: Please blend in small batches, unless you want tomatoes all over your kitchen...it is not fun to clean up.
If you plan on freezing some, omit the cream....then stir in cream after thawing and reheating!