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Creamy Tomato Soup

Source of Recipe


From "The Martha Stewart Living Cookbook"



List of Ingredients



• 2 Tbsp unsalted butter
  
• 1 medium onion, finely chopped
  
• 3 cloves garlic, minced
  
• 3 (26½-ounce) boxes vacuum-packed crushed tomatoes (or 10 cups canned crushed tomatoes)
  
• 5¼ cups homemade chicken stock (or low-sodium store-bought chicken broth, skimmed of fat)
  
• 3 sprigs fresh oregano, plus more for garnish
  
• ½ cup half-and-half
  
• Kosher salt and freshly ground black pepper
  






Instructions



1. Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until translucent, about 8 minutes.
   
   
2. Add the tomatoes, stock and oregano; cover and bring to a boil. Reduce heat and simmer gently, uncovered, until thickened, about 45 minutes. Remove the oregano sprigs.
   
   
3. Slowly add the half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano. Serve hot.
   
   Makes 3 quarts.
   
   






Final Comments


The soup will keep for up to 2 days in the refrigerator; it can be frozen for up to 3 months without the half-and-half.