As the cooler weather begins to fill our evenings, I thought I would share with you all an exceptional recipes for a tomato soup that I love to make and is utterly delicious. I hope you will enjoy serving this recipe to your family and your friends. Soon I will demonstrate this recipe on video for you, but until then:
Makes 6 cups
8 tablespoons unsalted butter
4 tablespoons olive oil
½ teaspoon red pepper flakes
2 large yellow onions, chopped
4 cloves garlic, chopped
2 (24 ounce) cans whole plum tomatoes
6 cups chicken stock
sea salt, to taste
freshly ground black pepper, to taste
1. Melt butter and olive oil in a large saucepan over medium-low heat. Add red pepper flakes and stir for about 1 minute. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 15 to 20 minutes.
3. Working in batches, transfer soup to the jar of a blender and puree until smooth or use and immersion blender. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
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