Posted in recipe category: Soups
Ingredients
- 3 12 oz cans whole peeled tomatoes with juice
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 tsp chopped thyme or parsley
- 2 cloves garlic, chopped
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 cups chicken broth, low-sodium or veggies broth
- 1/2 cup half-and-half, optional
- pinch salt
- ground pepper to taste
Directions
- In a Dutch oven over medium heat, heat the butter and oil until the butter melts. Add the celery and onion and cook for 5 minutes, stirring occasionally. Add garlic and parsley or thyme, cooking for another 20 seconds.
- Stir in the tomatoes with juice and add the broth. Bring to a simmer over high heat, then reduce to medium heat and simmer for another 10 minutes.
- Cool for 20 minutes and add all ingredients in a blender. Mix until you obtain a smooth soup. Add salt and pepper to taste.
- Serve warm or cool, topping with half-and-half if desired. Refrigerate for up to 4 days.
