Tomato Soup
Rich and creamy, super comforting and easy to make. Ditch the canned stuff, this is so much better!
Course: Soup
Cuisine: American
Keyword: cheesy, creamy, gooey, grilled cheese, Soup, toasty, tomato
Servings: 6
- 3 tbsp Butter Preferably Kerrygold but any butter will do
- 2 tbsp Extra Virgin Olive Oil
- 1 White Onion Diced
- 2 Garlic cloves Minced
- ⅛ tsp Red pepper flakes A.K.A. One pinch
- ¼ tsp Dried Oregano
- 1 tbsp Flour
- 56 oz. Whole peeled tomatoes Better quality = better soup
- ½ cup Whole milk or cream
Turn on stove to a medium-low heat and melt the butter with the olive oil. Add in the diced onions and garlic and sweat on a low heat for 5-6 minutes or until the onions are translucent.
Add in oregano and pepper flakes, cook for one minute. Add in the flour and stir it in, cook for a minute until it starts to brown then add in the two cans of tomatoes. Stir in the tomatoes using a wooden spoon to break them up and scrape any tasty brown bits off the bottom of the pan. Cook the tomatoes for 3-4 minutes.
Stir in the milk and let the soup simmer for a couple of minutes (2-4) on a low heat.
Turn off the heat and blend the soup. You can use an immersion blender or a regular blender, just be careful with a regular blender as hot liquid will explode in there!
After blending grind in some fresh pepper (about a 1/4 tsp) and taste the soup for salt. The amount of salt will vary depending on the type of butter and the type of tomatoes you used.
You're done! Enjoy with a grilled cheese or just some good toast! If you have fresh parsley or basil around those make great finishing touches when sprinkled on top.