Tomato Soup

1 medium yellow onion
2 cloves garlic
1/2 cup dry white wine
1 28-oz can diced tomatoes (Muir Glen)
1 28-oz can whole fire roasted tomatoes (Muir Glen)
1/2 pint (8 oz) whipping cream
Extra virgin olive oil
Dried herbs: basil, thyme, and oregano
Dash of cayenne pepper
1/2 tsp. sugar

Add a couple tablespoons of extra virgin olive oil to a soup pot and turn heat to medium-low.  Chop the onion and the two cloves of garlic and add them to the pot.  Adjust the heat as necessary so they cook and will turn translucent.  Add the dried herbs, sugar, and a dash of cayenne pepper.  Cook until the onions are translucent, about 10 minutes.  Add the 1/2 cup of dry white wine, turn the flame to medium heat, and allow the wine to mostly cook out.

Add the two cans of tomatoes.  Using an immersion blender, blend until chunky or the desired consistency.  Note, an immersion blender will not blend until smooth, for that you will need to use a standing blender.

Add the 8 oz. of cream and stir.  Bring to a boil and then reduce heat to allow the soup to simmer.  Taste for seasonings and adjust as needed.  Allow to simmer for 30 minutes to an hour.

Serves 5.

3 responses to “Tomato Soup

  1. You are making me so hungry catching up on your posts 🙂

    We had a successful housewarming party last night with vegetarian sushi, stuffed mushrooms, pickle-ham-creamcheese rollups, farmers market cheeses and crackers, chips & salsa, and 3 types of dessert. People complimented us on the food! I only wish I had you here to cook with because cooking is so much fun and can only be made better through good company.

    Hope to see you next month when we’re in Iowa!

  2. I’m so excited by what you’re doing! Sounds like Great Taste was a great opportunity. Your pictures look great, too.

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