Tomato Soup

Tomato Soup Recipe

1 stick of butter (or…half butter & half olive oil)
2 medium yellow onions, chopped
2 cloves garlic, chopped
28 ounces canned whole plum tomatoes
+ 3 tablespoons of the juice they are in
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
2 tablespoons dry basil
1/4 teaspoon freshly ground black pepper

Melt butter and olive oil in a large saucepan over medium-low heat. 

Add onion and garlic; cook, stirring, until onions have softened and are beginning to appear translucent, about 20 minutes.

Add tomatoes, chicken stock, salt, basil, and pepper; bring to a boil. 

Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 15 minutes.

Working in batches, transfer soup to the jar of a blender and puree until smooth. I usually do this in two batches. (I tried doing this with the immersion blender but it doesn’t puree the soup fine enough and you won’t get that great creamy texture.)

Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Add more salt & pepper as needed to taste. 

Serve immediately, refrigerate leftovers.