Creamy Tomato Soup

By á-43751

Sheila

Ingredients

• 1 T. olive oil
• 1 T. unsalted butter
• 1 medium onion, chopped
• 1 (28 oz.) can whole peeled tomatoes in their juices (preferably San Marzano)
• 1 1/2 c. low sodium chicken broth
• 2 bay leaves
• 1/3 c. heavy cream

Preparation

Step 1

Heat oil & butter in saucepan over medium heat. Once butter foams, add onions & a big pinch of salt. Season with pepper if desired. Cook, stirring occasionally, til onions are completely soft & starting to caramelize. Add tomatoes & juices to the pan & stir to crush up tomatoes. Add broth & bay leaves; bring to a simmer. Simmer til tomatoes begin to fall apart (about 10 minutes). Remove from heat; discard bay leaves & allow to cool slightly. Carefully puree soup in a blender til smooth (do in batches). Return soup to stove top over low heat & stir in cream. Taste to adjust seasoning. May add a pinch of sugar to offset all the acidity.