Creamy Tomato Delight

Bynews dail

Jan 28, 2025

Creamy Tomato SoupIngredients:
2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 4 cups chicken broth 28 ounces crushed tomatoes (1 can) 1/2 cup heavy cream 1/4 cup shredded Parmesan cheese Salt and pepper to tasteInstructions:
1.
Heat olive oil in a large pot or Dutch oven over medium heat.
2.
Add onion and cook until softened about 5 minutes.
3.
Add garlic and cook for 1 minute more.
4.
Pour in chicken broth and crushed tomatoes.
Bring to a boil.
5.
Reduce heat to low and simmer for 20 minutes, or until reduced by about half.
6.
Use an immersion blender or transfer soup to a regular blender and puree until smooth.
7.
Stir in heavy cream and Parmesan cheese.
Season with salt and pepper to taste.
8.
Serve hot with toasted bread or croutons.
Tips:
For a richer flavor, use fire-roasted tomatoes.
Add a pinch of red pepper flakes for a bit of spice.
Top with fresh basil or roasted bell peppers for garnish.
If you don’t have heavy cream, you can use milk instead.
To make ahead, refrigerate soup for up to 3 days or freeze for up to 3 months.
Reheat over low heat before serving.

Creamy Tomato Delight

Bynews dail

By news dail

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