Tomato Soup

Tomato Soup


  • 4 cups fresh tomatoes, chopped (canned tomamtoes work just as well)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper to taste
  • sugar to tatse (optional)
  • all-purpose cream (optional)
  • grated cheese (optional)

Heat up the olive oil and butter in a stockpot and add in tomatoes, onion, and garlic. Cook for 2 minutes.
Add in broth and bring to a boil.
Season with salt and pepper.
Turn down heat to medium-low and continue to boil for about 20 minutes.
Take the stockpot off the stove and use a hand blender to puree the tomatoes and other ingredients.
Serve by pouring the soup through a strainer onto a bowl.
Add a small amount of cream and/or grated cheese (optional).

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