How to cook Grandma’s Italian tomato soup

Some Tomato Soup recipes call for broth and a variety of other vegetables like carrots or celery.

This recipe is simple in ingredients and just as tasty. Enjoy!

Creamy

SERVING: 4 to 6 people

INGREDIENTS:

• 2 yellow onions, chopped
• 2 garlic gloves, chopped
• 3 Tbls of extra virgin olive oil
• 6 pounds of roma tomatoes, quartered
• 1 tsp of salt
• 1/2 tsp of fresh ground black pepper
• 3 fresh sprigs of thyme
• 1 tsp of sugar
• 1 bay leaf
• 1/4 cup of fresh basil, chopped
• 1 cup of heavy whipping cream, warmed

PREPARATION:

1. In a large pot sauté the onions and garlic in the olive oil until the onions turn a golden brown.
2. Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.
3. Bring to a boil over medium heat.
4. Cook uncovered for 15 to 20 minutes until tomatoes are cooked and disintegrated.
5. Let the soup cool.
6. Puree the soup in small batches in a blender or food processor.
7. Strain the soup to remove any seeds.
8. Re-heat the tomato soup and stir in the warm whipping cream before serving.