Cream of Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, roughly chopped
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- Pinch of red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes in their juices, preferably SM brand or Muir Glen.
- 1 1/2 cups low-sodium chicken broth (or more if you like a thinner soup)
- 2 bay leaves
- 1/3 cup heavy cream or half-and-half
Instructions
1
Heat oil, butter, onion, salt, pepper, and red pepper flakes in a medium saucepan over medium-heat.
2
Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
3
Break apart the tomatoes (careful of squirting) as you add them to the pan, along with their juices.
4
Add broth and bay leaves and bring to a simmer; cook about 10 minutes.
5
Remove from heat, discard bay leaves, and allow soup to cool slightly.
6
Purée soup in a blender or immersion blender until smooth.
7
Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
8
Add a teaspoon or two of sugar, if needed.
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