Tomato soup

1/4 C olive oil
1 large onion, coarsely chopped
1 T minced garlic
2 (14-0z) cans whole peeled Italian tomatoes with juice
2 1/2 C chicken stock
3 T tomato paste
1/8 t ground nutmeg
1 C whole milk
  • In a large pot, heat the olive oil over medium heat.
  • Add onion and saute until translucent, 3-5 minutes.
  • Add garlic and saute for about 1 minute.
  • Add the tomatoes, stock, tomato paste and nutmeg.
  • Bring to a boil, reduce heat and allow to simmer uncovered until the flavours meld together (30-40 minutes)
  • Puree the soup (in batches if necessary)
  • Return to stock pot and add whole milk.
  • Bring to a simmer over low heat.

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