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Maggie's Tomato Soup




Source of Recipe


Maggie Viken






List of Ingredients



• 2 T. Olive oil
  
• 2 lrg. Onions, diced
  
• 5 cloves garlic, minced
  
• 28 oz can crushed tomatoes with basil
  
• 4 C. Chicken stock
  
• 1 T. Tomato bouillon, more/less
  
• 1/2 tsp. Sea salt
  
• 1/2 tsp. Pepper
  
• 1/2 C. Acini di Pepe pasta
  
• 1/2 C. Heavy cream
  
• Pinch of baking soda, optional
  






Instructions



1. In a large pot put olive oil and onion and cook over medium until translucent then add garlic and cook a minute or so longer. Remove from heat, add tomatoes then blend until smooth with an emulsion blender.
   
2. Return to heat and bring a boil. Cook on medium for 5 minutes. Add chicken stock and return to a boil for 5 more minutes. Add tomato bouillon, salt and pepper. Taste and adjust. Stir in pasta and low boil for 15 minutes stirring often. Stir in cream and simmer for 10 minutes. Taste. If too acidic add a pinch of baking soda. Turn off the heat and cover.
   
3. Serve with Grilled Cheese Croutons.