Creamy Tomato Soup

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Creamy Tomato Soup

Ingredients

• 1 tablespoon unsalted butter

• 2 tablespoons extra-virgin olive oil, divided • 1 medium onion, very thinly sliced

• 3 garlic cloves, smashed

• 5 cups canned whole tomatoes in their juice (from three 14-ounce cans) • 1 cup water

• 2/3 cup heavy cream

• 1 tablespoon sugar

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon celery seed

• 1/4 teaspoon dried oregano

• Kosher salt

• Freshly ground black pepper

Directions

1. In a large saucepan, melt the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

2. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano; season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.

3. Working in batches, transfer the tomato soup to a blender and puree until smooth. 4. Return the soup to a clean pot and rewarm it if necessary; season with salt and pepper. Ladle the soup into bowls and serve. #creamytomatosoup #tomatosoup #foodie #fyp #homecooking #homecooked #cooking #cook