Tomato Soup
INGREDIENTS
2 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
2 28oz cans whole tomatoes in their juice (from three 14-ounce cans)
1 cup Chicken broth or Water
2/3 cup heavy cream
1 Tbsp sugar
1/4 tsp crushed red pepper (optional)
1/4 tsp celery seed
1/4 Cup Fresh Basil OR 1/4 tsp dried oregano
Salt and freshly ground pepper
METHOD
1. In a large saucepan, melt butter in olive oil.
2. Add the sliced onion and cook over medium-medium low heat, stirring occasionally, until softened, about 5 minutes.
3. Add the garlic and sauté for another minute. Be careful not to burn the garlic.
4. Add the tomatoes and their juice, broth, heavy cream, sugar, crushed red pepper, celery seed and oregano/basil, and season with salt and pepper.
5. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to medium low and simmer for 10 minutes.
6. When done, blend the soup with an immersion blender. OR Transfer in batches to a standing blender and return to the pan to reheat if necessary.
HALF
1 Tbsp unsalted butter
1/2 Tbsp extra-virgin olive oil
1/2 medium onion, very thinly sliced
2 garlic cloves, smashed
1 28oz can whole tomatoes
1/2 cup Chicken broth or Water
1/3 cup heavy cream
1/2 Tbsp sugar
1/8 tsp crushed red pepper (optional)
1/8 tsp celery seed
.5 oz Fresh Basil OR 1/8 tsp dried oregano
Salt and freshly ground pepper