Creamy Tomato Soup

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Ingredients

• 2 Tbsp Unsalted Butter, we prefer Banner Butter

• 1 Tbsp Olive Oil

• 1 small yellow Onion, coarsely chopped

• 2 cloves Garlic, minced

• 1 28 oz can Diced Tomatoes, can use fire roasted diced tomatoes or crushed tomatoes

• 4 cups low-sodium Chicken or Vegetable broth

• 1/2 cup Heavy Cream

• 1/2 tsp Salt, we use Lane’s SPG

• 1/4 tsp Black Pepper (optional)

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Cook

1. Put the butter and oil in a large saucepan. Set the pan over medium heat. When the butter is melted, add the onion and cook, stirring often, until tender and translucent, about 7 minutes.

2. Add the garlic and cook, stirring often, for 2 minutes longer.

3. Add the tomatoes and their juices and the chicken broth. Raise to high heat and bring to a boil, and then reduce the heat to medium-low to simmer, stirring occasionally, for 20 minutes.

4. Remove the saucepan from the heat and let the tomato mixture cool slightly. Using an immersion blender, puree the soup in the saucepan until smooth.

5. Return saucepan to medium-low heat and stir in the cream, salt, and pepper, if using. Heat the soup, stirring occasionally, until steaming. Turn off heat and cover to keep warm.

6. Serve with Parmesan Cheese, Green Onions, Chili Crisp, Garlic Crunch, or any other topping!