Real Tomato Soup
Makes: 4 ½ cups
Ingredients
- 2 TBSP olive oil
- 1 medium Vidalia onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2¼ lbs tomatoes, chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup heavy whipping cream
- 1 TBSP chopped fresh oregano
- 1 TBSP chopped fresh basil
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cook for 1 minute.
- Add the chicken broth, chopped tomatoes, salt, and pepper. Cover the stockpot and cook for 6 minutes.
- Remove from the heat. Use a hand blender to puree the soup right in the stockpot. Or puree in batches with a traditional blender.
- Return the stockpot to low heat. Add the cream, oregano, and basil. Cook for 3 more minutes.
Notes
Cooking School:
Keep your kitchen scale clean when weighing ingredients. Lay a piece of plastic wrap over the scale to keep the surface clean.
Keep your kitchen scale clean when weighing ingredients. Lay a piece of plastic wrap over the scale to keep the surface clean.
Real Tomato Soup Copyright © Rebecca Lang Cooks | rebeccalangcooks.com