Creamy Tomato Soup

This soup is so comforting on a cold day and is a natural compliment to a grilled cheese sandwich. Tomato soup utilizes pantry staples that you probably always have on hand and comes together in half an hour.
Tips:

• I love how creamy this soup is with a little cream, but if your watching your calories or avoid dairy, it can be left out and the soup will still be delicious.

• This soup freezes well for months.

• Croutons would be great on top of the soup. So would the homemade oyster crackers.
  

Creamy Tomato Soup

Serves 6

PREP 15 minutes

COOK 25 minutes

INGREDIENTS

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 medium onion, diced

3 cloves garlic, peeled and smashed

2- 28 oz cans peeled plum tomatoes

1 cup water

1/2 cup heavy cream

1 tablespoon sugar

1/4 teaspoon crushed red pepper

Bunch of. fresh basil, torn

Kosher salt and freshly ground pepper

INSTRUCTIONS

1. In a large saucepan, melt butter in the olive oil.

2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

3. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, and season with salt and pepper.

4. 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.

5. Once the onions are really soft and the soup has thickened a bit it’s time to purée the soup. Throw in your fresh basil right before puréeing. You can use an immersion blender and do it right in the pot. Or working in batches, transfer the tomato soup to a blender and purée until smooth. The blender will result in a creamier consistent texture.

6. Season the soup with salt and pepper. Enjoy!