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Categories:Viewed: 57 - Published at: 8 years ago
Ingredients
- 1/4 cups Olive Oil
- 1 Onion, Chopped
- 2 cloves Garlic, Chopped
- 28 ounces, weight Canned Whole Peeled Tomatoes In Juice
- 2-1/2 cups Chicken Broth
- 3 Tablespoons Tomato Paste
- 1/8 teaspoons Nutmeg
- 1 dash Salt
- 1 dash Red Pepper Flakes
- 1 cup Half-and-half
Method
- In a large stockpot, heat the olive oil. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.
- Add the tomatoes, chicken broth, tomato paste, and nutmeg. Bring this mixture to a boil. Once boiling, reduce heat and let the soup simmer for 30-40 minutes.
- Once the soup is cooked, let the soup cool (very important). Add in the salt and pepper.
- In small batches (1/2 cup at a time) place the soup in a blender. Blend until pureed. Another option is to use an immersion blender that you can just blend stick in the stock pot and blend.
- Add the soup back to the stock pot and simmer over low heat. Add in the half-and-half. Mix and serve.
