Tomato Soup

It has been raining here for DAYS. Good news is that I got a lot of books read 🙂

Not only was it raining but it was also a chilly 45 degrees so that means soup. I am still looking for the perfect homemade chicken noodle so instead we made this one again, we tried it a couple months ago and it is pretty yummy.

We also made smoked gouda paninis- love the panini maker!

2 tablespoons olive oil
6 garlic cloves minced
1 large yellow onion diced
2 cans San Marzano peeled tomatoes (28 oz can sizes) crushed or blended
1 cup vegetable stock
2 tablespoons sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup half and half or heavy cream
kosher salt and freshly ground black pepper to taste

Instructions

In a heavy bottomed pot or dutch oven, heat olive oil over medium-high heat.
Add diced onion and garlic. Cook, stirring as needed, until onion is translucent – about 5-8 minutes.
Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
Add the half and half or heavy cream and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
Serve immediately garnished with croutons and french bread on the side.

Hope everyone is staying warm (and dry)!