Easy Tomato Soup
Ingredients
Scale
- 2 (28 oz) can of whole tomato
- 3 cloves garlic minced
- 1 white onion, chopped
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 1 cup evaporated milk (or heavy cream)
- 2 chicken cubes or 2 cups chicken sock
Instructions
- Heat olive oil in a pot and sauté the onions and garlic until they become translucent.
- Pour in the canned tomatoes, basil, and oregano. Add your chicken stock or your chicken cubes.Stir to mix well.
- Bring to a boil and simmer for 15 minutes.
- Take off the lid off your pot and use an immersion blender (or hand blender) o blend the soup unil creamy.
- Stir in the evaporated milk (or heavy cream) and heat the soup for 5 more minutes.
- Season with salt and pepper to taste. Serve hot with crackers or sandwich on the side and topped with cheese crisps or croutons.
Notes
Leftovers will keep for 1 week in an airtight container.
Find it online: https://www.thepeachkitchen.com/2017/09/easy-tomato-soup/