Creamy Tomato Soup

tomatosoupThis creamy tomato soup is perfect with a grilled cheddar sandwich on a cool Fall day. You can make it with more or less half and half and it’s just as good.

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
5 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 cups half-and-half
Salt and freshly ground black pepper

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

3 Comments

Filed under Food, Healthy, Recipes

3 responses to “Creamy Tomato Soup

  1. this sounds and looks soooooooooooooo delicious !

  2. Alex

    I’m sorry Im no cook but I really wanna learn how to make this and I was wondering what what it was you were talking about on “Half-and Half”?

  3. when i cook at home, i always make sure that i only cook healthy recipes because i don’t want to get fat .’*

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