Tomato Soup (Martha Stewart)

By pmfox

Ingredients

• 6 TBSP unsalted butter
• 2 med yellow onions, chopped
• 2 cloves garlic, chopped
• 24 ounces canned whole plum tomatoes
• 3 cups chicken broth
• 2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Preparation

Step 1

Melt butter in a large saucepan over med-low heat. Add onion and garlic, cook stirring, until onions have softened, about 15 mins.

Add tomatoes, chicken stock, salt and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft. (10 to 20 mins)

Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to sauce pan and place over medium heat. Cool until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.