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.