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Oohmama's Tomato Soup Recipe

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This recipe for Oohmama's Tomato Soup, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mackenzie Pearce


6-8 slices bacon cut into small pieces
2 Tbsp olive oil
1 medium onion
3-4 garlic cloves
2 14.5 oz. cans diced tomatoes
1 medium can of tomato sauce
1 quart chicken broth
3-6 Tbsp sugar
1 ˝ cups heavy cream
1 Tbsp dried basil
1 Tbsp dired oregano
1 tsp salt or to taste
1 tsp pepper or to taste

Using a large pot (dutch oven works well), cook bacon pieces, adding olive oil to pot. Cook bacon until crispy. Add chopped onion and sauté until soft. Add garlic last to avoid burning. Cook on low. Add tomatoes, tomato sauce and chicken broth. Add sugar 1 tablespoon at a time until taste is like you want it. Add salt and pepper to taste.

Still on low heat, blend mixture in pot using a handheld blender until smooth. If you don't have a handheld blender, place mixture in blender 2 cups at a time until all is smooth. Be careful handling this hot liquid! Transfer back to original pot. Add oregano, basil and heavy cream. Do not let soup come to a rolling boil, just a simmer because you don't want to boil the cream.

If soup is not thick enough, add grated parmesan cheese or mix some soup with 1-2 Tbsp of cornstarch and stir back into soup. Serve with grilled cheese and enjoy!

Personal Notes:
Personal Notes:
One of many of my grandma, Oohmama's signature dishes




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