Cream Of Tomato Soupers

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 (28 ounce) cans san marzano tomatoes
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 quart beef broth
• 2 tablespoons sugar
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1 pinch cayenne pepper
• 2 tablespoons olive oil
• 1 1/2 cups half-and-half cream
• black pepper
• salt

Recipe

• 1 in a heavy dutch oven heat olive oil until it shimmers. add onion and saute on medium heat until transclucent and soft.
• 2 add garlic, stirring continually for 1 minute.
• 3 when fragrant add broth immediately, scraping up any bits and incorperating well.
• 4 add tomatoes, pepper,basil, and cayenne to pot. stir well and cover with lid.
• 5 bring to boil, then reduce to a simmer and stir frequently. check for seasoning. (salty/sweet/acid) adjust.
• 6 let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
• 7 use an immersion blender to puree all of the soup, off of the flame.
• 8 add half-n-half to pureed soup and bring to simmer. do not boil.
• 9 serve and enjoy.