- 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).