Tomato Soup
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 jars whole peeled tomatoes (or fresh tomatoes - the end result will have seeds & peels)
1 cup water
¼ teaspoon celery seed
¼ teaspoon dried oregano
1 pinch red pepper flakes
Salt and ground black pepper to taste
Directions
1. Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
2. Remove from heat and puree with an immersion blender. Reheat soup until warm and season with salt and pepper. TipsUse Italian San Marzano tomatoes for the best flavor.
This soup can be made vegan by substituting margarine or 2 tablespoons of olive oil for the butter.
If desired, you can add cream, but my family likes it the way it is.