Author Notes
I used Barefoot Contessa's Easy Tomato Soup recipe as my baseline, but adjusted it to make it less rich/oily. —timmytwinkle
Ingredients
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1 tablespoon
good olive oil
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1
yellow onion, chopped
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3
cloves garlic, minced
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28 ounces
can crushed tomatoes, preferably San Marzano
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4 cups
chicken stock
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1/4 cup
1/2 and 1/2
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Salt & pepper to taste
Directions
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In a large pot, cook the diced onion in the olive oil over medium-low heat. Stir frequently for about 15 minutes or until onions turn golden brown. Stirring constantly, add the minced garlic and cook 1 more minute making sure to not burn the garlic.
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Add the chicken stock and can of tomatoes into the pot. Season with salt & pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
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Add the half & half and bring the soup back to a simmer for another 10 minutes, stirring frequently.
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Serve with a dollop of sour cream, warm bread, grilled cheese, dollop of goat cheese & pesto swirl....the list never ends.
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