Tomato Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3/4 cup chopped yellow onion
• 2 cloves garlic (minced)
• 56 ounces canned whole tomatoes (two 28 ounce cans, undrained, I used San Marzano style)
• 6 ounces tomato paste
• 1 1/2 cups low sodium vegetable broth
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Heat butter and olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook until softened, stirring occasionally, about 3-4 minutes.

2. 2

   Add the garlic and cook, stirring, for 30 seconds.

3. 3

   Add the whole tomatoes with their juices, tomato paste, vegetable broth, sugar, salt and pepper to the pot. Stir.

4. 4

   Bring to a boil over medium heat and then reduce heat to a simmer. Simmer, uncovered, stirring occasionally and using a spoon to break up the tomatoes a bit, for 20 minutes.

5. 5

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a counter top blender to puree.

6. 6

   Season with additional salt and pepper, if needed, to taste. Serve.