Classic Tomato Velvet

Bynews dail

Jan 28, 2025

Classic Tomato SoupIngredients:
2 tablespoons olive oil 1 medium yellow onion, chopped 2 cloves garlic, minced 2 (28-ounce) cans crushed tomatoes 4 cups chicken or vegetable broth 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup heavy cream (optional)Instructions:
1.
Heat the olive oil over medium heat in a large pot or Dutch oven.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for 1 minute more.
4.
Stir in the crushed tomatoes, broth, basil, oregano, salt, and pepper.
Bring to a boil.
5.
Reduce heat and simmer for 20-30 minutes, or until the soup has thickened slightly.
6.
Use an immersion blender or transfer the soup to a blender and puree until smooth.
7.
Return the soup to the pot and stir in the heavy cream, if desired.
Heat through for 5 minutes more.
8.
Serve hot with crusty bread or crackers.
Tips:
For a richer flavor, use fire-roasted crushed tomatoes.
Add a pinch of red pepper flakes for a bit of heat.
Top with shredded Parmesan cheese or croutons for extra texture.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Classic Tomato Velvet

Bynews dail

By news dail

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