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Creamy Tomato Soup Recipe

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This recipe for Creamy Tomato Soup is from Mangia with the Buriani's, 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 (28 oz) cans San Marzano peeled tomatoes
1 Cup chicken stock (or vegetable stock)
1 Tablespoon sugar
1/4 Cup heavy cream
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
1/2 teaspoon of red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/3 Cup shredded parmesan cheese, optional
Buttery croutons, optional topping

Directions:
Directions:
In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds – until fragrant. Add onion and cook, stirring as needed, until translucent – about 8 minutes.
Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left, continue cooking at a slow simmer for 30 minutes.
OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Number Of Servings:
Number Of Servings:
4

 

 

 

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