Easy Tomato Soup
  • 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
  1. Heat olive oil in a pot and sauté the onions and garlic until they become translucent.
  2. Pour in the canned tomatoes, basil, and oregano. Add your chicken stock or your chicken cubes.Stir to mix well.
  3. Bring to a boil and simmer for 15 minutes.
  4. Take off the lid off your pot and use an immersion blender (or hand blender) o blend the soup unil creamy.
  5. Stir in the evaporated milk (or heavy cream) and heat the soup for 5 more minutes.
  6. Season with salt and pepper to taste. Serve hot with crackers or sandwich on the side and topped with cheese crisps or croutons.
Leftovers will keep for 1 week in an airtight container.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2017/09/easy-tomato-soup/