Tom’s Tomato Soup

Found this on The Splendid Table on public radio.  Good soup with some heat.

  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 1/2 medium onion, thinly sliced (adjust this based on your taste for onions)
  • 1.5 garlic cloves, smashed with the side of a knife and peeled (or minced garlic)
  • 2.5 cups canned whole tomatoes in juice
  • 1/2 cup water
  • 1/3 cup heavy cream (or half and half)
  • 1 teaspoons kosher salt, plus more as needed
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon dried oregano or 1/4 teaspoon finely chopped fresh oregano
  • 1/2 tablespoon sugar

1. Heat the butter and olive oil in a large saucepan and saute the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.

2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.