Cream of Tomato Soup

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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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Cream of Tomato Soup