Recipe Tomato Puree Soup

Heat butter and olive oil in a large saucepan over medium low heat and cook onion and garlic until onion is soft and translucent about 5 minutes.

Recipe tomato puree soup. Stir in tomatoes chicken stock tomato paste sugar salt and pepper. Each salt and pepper. 500 grams tomato passata approximately 17 ounces canned tomato puree 5 cups chicken or beef stock use vegetable stock to make this soup vegan or vegetarian 2 3 cup half and half cream substitute heavy cream for more richness whole milk for a lower fat version or dairy free milk or one 14 ounce can of coconut milk to make it vegan.

Add the flour and stir to coat the onion and garlic add the broth tomatoes sugar thyme and 1 4 tsp. Add the tomatoes basil thyme and black pepper. Add the onion and garlic and cook stirring occasionally until soft but not browned about 8 minutes.

Bring to a boil. Add tomatoes water sugar salt pepper red pepper flakes celery seed and oregano. Add garlic and dried basil.

Serve with grilled cheese for the ultimate cozy meal and enjoy. I use half cherry tomatoes half regular tomatoes. In a small bowl combine the flour and broth whisking until smooth and add this mixture to the soup stirring constantly.

Puree crecy puree of carrot soup savour the senses pepper butter salt carrots thyme rice onion sugar fresh mint and 2 more hearty lentil soup yummly garlic tomatoes hot sauce bacon lemon juice basil lentils and 5 more. Bring the mixture to a simmer and cook for 10 minutes. Simmer uncovered to let flavors blend 20 25 minutes.

Cook and stir 1 minute longer. Bring to a boil. Garnish the tomato soup with parmesan cheese oregano and or basil.