Tomato Soup

Name: Tomato Soup
Ingredients: 2 Tablespoons Butter, Plus 1 Tablespoon To Finish Soup; 1 Tablespoon Olive Oil; 1 whole Medium Onion, Chopped; 4 cloves Garlic, Chopped; 2 teaspoons Sugar; 1/2 teaspoons Dried Oregano; 28 ounces, weight Whole Peeled Tomatoes (fire-roasted If Possible); 2 cups Vegetable Stock; 1/2 cups Cooked Rice; 1/2 cups Milk Or Cream

10 ingredients

5 steps

Ingredients

2 Tablespoons Butter, Plus 1 Tablespoon To Finish Soup
1 Tablespoon Olive Oil
1 whole Medium Onion, Chopped
4 cloves Garlic, Chopped
2 teaspoons Sugar
1/2 teaspoons Dried Oregano
28 ounces, weight Whole Peeled Tomatoes (fire-roasted If Possible)
2 cups Vegetable Stock
1/2 cups Cooked Rice
1/2 cups Milk Or Cream

Directions

1

1) Melt 2 tablespoons butter in a pot. Add olive oil.
2

2) Stir in onions, garlic, oregano, and sugar. Cook over medium heat until soft, translucent, and beginning to caramelize.
3

3) Add tomatoes and stock, bring to a boil. Turn down heat and simmer for 15 minutes. (At this point, if you don't have cooked rice on hand, add 1/3 cup uncooked rice and an additional 2/3 cup stock. Simmer longer, until rice is cooked.)
4

4) Puree with an immersion blender or with a regular blender until smooth. Stir in milk/cream and an additional tablespoon of butter. Add salt and pepper to taste.
5

5) Eat steaming hot, with a grilled cheese sandwich (cut on the diagonal, for easy dipping).