Creamy Tomato Soup

Ingredients:

• 2 tbsp butter, separated

• 2 tbsp olive oil, separated

• 1 medium onion, thinly sliced

• 2 garlic cloves, crushed

• 2 1/2 cups canned whole tomatoes + their juice

• 1/2 cup hot water

• 1/3 cup heavy cream

• 1 1/2 tsp sugar

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 1/2 tsp oregano

• 1/4 tsp of chili flakes (optional)

• 1 cup bread, cubed

Instructions:

1. In a large pot, add 1 tbsp of butter and 1 tbsp of olive oil. Add the sliced onions and crushed garlic and mix for 5 minutes on medium-low heat until the onion softens.

2. Add the whole tomatoes and their juice and 1/2 cup of water then stir. Then add the heavy cream, sugar, salt, black pepper, paprika, oregano (and chili flakes).

3. Mix on low heat until it boils. Then break up the tomatoes with the back of the spoon and let the soup simmer on low heat for 10 minutes.

4. While the soup is simmering, slightly brown 1 tbsp of butter on low heat. Pour the butter into a small bowl and set aside. In the same pan, add 1 tbsp of olive oil and the chopped bread and mix on low heat for 6 minutes until browned. Toss the bread into the browned butter and mix.

5. After the 10 minutes, carefully use a hand blender to purée the soup. (you can use a regular blender and work in small batches)

6. Serve the soup with croutons and some oregano sprinkled on top.

Nutrition Facts