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Tomato Soup

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This is a simple pantry soup that tastes great next to a sandwich. Canned tomatoes are better than fresh.

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced small
3 large cloves garlic, minced
1 28-oz can whole peeled tomatoes
1 cup chicken stock
1/2 cup whole milk
Basil leaves, optional
Finely grated parmesan cheese, optional

Instructions

  1. In a large pan over medium heat, heat the olive oil and saute the onion and garlic until translucent. Season with salt.
  2. Add the tomatoes.
  3. Add chicken stock plus 1 cup of water and simmer for about 20 minutes, until the tomatoes fall apart.
  4. Add whole milk. Taste for seasoning
  5. Use a blender and blend in batches until smooth.
  6. Serve warm topped with chopped basil and/or parmesan cheese.

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