Simple Tomato Soup
Marlynn Schotland, Urban Bliss Life
medium yellow onion
chicken or vegetable stock
you can use water in a pinch!
freshly ground black pepper
half & half
or whole milk if you are not a half & half person
Heat the olive oil and butter in a
pot over medium heat.
Add the chopped onion and minced garlic and let cook until golden but
nowhere near over-browning.
Add the 2 cans of tomatoes and the stock.
Put a lid on the pot and bring to a lively simmer. Let cook, lid on, for 15
Remove the lid of the pot and allow the soup to simmer boldly for 15 more
minutes without the lid. This will reduce the soup a bit and intensify the
Using an immersion blender or traditional blender, puree the soup until no
large pieces of onion or tomato remain.
Once blended, pour in the half & half (or whole milk) and stir until
Return the pot to the heat and bring up to temperature then stir in the salt
This soup is delicious topped with a tangle of cheese – my choices would be either sharp cheddar or mellow Monterey jack.
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