Quick, yummy tomato soup

Normally I don’t do that whole “what I’m having for dinner” kind of post, but I’ve just made the most amazing soup, and I want to remember how I did it. ;)

Peel about 6 vine-fresh tomatoes. (make Xs in the top and bottom and drop them into boiling water for 30 seconds or so. Peel comes right off.)

Saute 1/2 a purple onion and 2 cloves of garlic in 2 tbsp of butter and 2 tbsp of light olive oil.

When the onions are soft, and the garlic is starting to brown, add tomatoes, salt to taste, and about 1/2 cup of chopped fresh basil. Sprinkle in small handful of dry oregano, or 1/4 cup fresh. Throw in a sprig of rosemary. Stir together and let simmer for about 10 minutes.

Add 2-3 cups of vegetable broth. (Chicken or beef would probably work too.)

Simmer together for as long as you feel like leaving it on the stove.

Before serving, immerse blend to blend it all together, add about 1/2 cup heavy cream or half and half. Alternately, go the Russian route, and serve with a dollop of sour cream in the bowl.

Yum!

Comments are disabled for this post