Tomato soup

By á-4131

Ingredients

• 2 tablespoons unsalted butter
• One onion, finely chopped
• Three garlic cloves, midst
• Three cans (28 ounces each) crushed tomatoes (about 10 cups)
• 5 1/4 cups chicken stock
• Three sprigs oregano
• 1/2 cup half and half
• course Salt and freshly ground pepper

Preparation

Step 1

Melt butter in a medium saucepan over medium low heat. Cook onion and garlic, stirring occasionally, until translucent, about 8 min.

Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 min. Remove oregano sprigs. Using an immersion blender, purée soup until smooth.

Return soup to a simmer over medium low heat. gradually add half-and-half, stirring constantly. Season with salt and pepper. Serve hot.