Cook the Book: Creamy Tomato Soup
Cook the Book: Creamy Tomato Soup is Head to the store and pick up butter, onion, vacuum-packed tomatoes, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Melt the butter in a medium saucepan over medium-low heat.
Add the onion and garlic, and cook, stirring, until translucent, about 8 minutes.
Add the tomatoes, stock, and oregano; cover, and bring to a boil. Reduce heat, and simmer gently, uncovered, until thickened, about 45 minutes.
Remove the oregano sprigs.
Slowly add the half-and-half, stirring constantly. Season with salt and pepper.