Creamy Tomato Soup

By LittleValley

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 cups canned crushed tomatoes
• 5 1/4 cups chicken broth
• 3 sprigs fresh oregano
• 1/2 cups half-and-half
• Salt
• Black pepper

Preparation

Step 1

 
1.  Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.
 
 
2.  Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.
 
 
3.  Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.