Easy Cream Of Tomato Soup
Servings: 6 Servings
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Ingredients
- 2 tbsp olive oil
- 1 white or yellow onion chopped into a large dice
- 3 cloves garlic minced
- 1 ½ vegetable broth (I use 1 1/2 Edward & Sons Garden Veggie Boullion Cubes mixed with 1 1/2 cup water).
- 1 28- ounce can whole or diced stewed tomatoes (I like San Merican tomatoes).
- 1/4 cup chopped basil and oregano plus extra for garnish
- 1 tsp salt
- 1 tsp coconut sugar
- Pinch of red pepper flakes
- 1/2 cup cream
- Black pepper to taste
Instructions
- Warm olive oil over medium heat in a large saucepan
- Add onions and sauté until translucent, about 7 minutes
- Stir in garlic and heat through.
- Pour in tomatoes and broth.
- Sprinkle in herbs and stir to distribute ingredients.
- Heat the mixture for 10 minutes.
- Scoop out the tomatoes, some onions, and herbs and place them into a blender.
- Process until smooth and return to the pan.
- Add the salt, red pepper flakes, and sugar and simmer for 10 minutes.
- Add the cream and stir and heat through.
- Serve with parmesan cheese, fresh basil and/or oregano, and black pepper.