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Tomato Soup


It will soon be homegrown tomato season. If you are anything like me, you are looking for ways to use slightly over ripened or bruised tomatoes, so feel free to use fresh as opposed to canned as called for in this tomato soup recipe. - Cheers! Brad Nierenberg


2 large cans tomatoes (I use San Marzano)
3-4 garlic cloves, mashed and chopped
1/2 onion, thinly sliced
1 Tbsp. olive oil
1 cup chicken stock (or water or vegetable stock)
1 cup heavy cream
Crushed red pepper
Black pepper
1 Tbsp sugar
1/4 tsp celery seed, thyme, oregano (or whatever seasoning you like)

  1. Saute onion and garlic in olive oil 5 min. or until onion turns translucent.
  2. Add remaining ingredients.
  3. Slowly bring to a boil.
  4. Lower heat to a simmer.
  5. Simmer 20-30 minutes.
  6. Puree in blender or use an immersion blender to desired consistency.
  7. Return to pot and reheat.
  8. Adjust seasoning. Add salt and pepper.
  9. Serve with croutons or grilled cheese sandwiches.



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