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Tomato Soup
Velvety smooth, deeply tomatoey. Grilled cheese's best friend.
Ingredients
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- 2 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans 28oz whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 tsp sugar
- ½ cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
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- Melt butter in large pot over medium heat.
- Sauté onion until soft, about . Add garlic, cook .
- Add tomatoes with juices, broth, and sugar. Bring to simmer.
- Cook , stirring occasionally.
- Blend until smooth with immersion blender (or in batches in regular blender).
- Stir in cream. Season with salt and pepper.
- Serve hot, garnished with basil.
Notes
- San Marzano tomatoes: Worth the splurge for best flavor.
- Don't boil after adding cream: It can curdle.
- Make it chunky: Blend only half for more texture.
Adapted from America's Test Kitchen