1cuphalf & halfor whole milk if you are not a half & half person
Instructions
Heat the olive oil and butter in a nonreactive soup 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 minutes.
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 flavors.
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 completely incorporated.
Return the pot to the heat and bring up to temperature then stir in the salt and pepper.
Notes
This soup is delicious topped with a tangle of cheese – my choices would be either sharp cheddar or mellow Monterey jack.