INGREDIENTS
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sweet onion, chopped very small
1 (28-ounce) can whole peeled tomatoes in their juices
1 1/2 cups low-sodium chicken broth or water
2 bay leaves
1/3 cup heavy cream
Shredded Cheddar Cheese
INSTRUCTIONS
Heat oil and butter in medium saucepan over medium heat. Add onion and a pinch of salt. Season with black pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.Add tomatoes and juices to the pan and stir mashing up tomatoes. Add chicken broth or water and bay leaves and bring to a simmer. Simmer until tomatoes start falling apart, about 10 minutes.
Remove from heat, remove the bay leaves, and allow soup to cool.Once soup cools enough,purée soup in a blender until smooth (you may have to do it in two different batches). Pour soup back in the pot and simmer over low heat and stir in cream. Taste and season to your liking. Garnish with Cheese. Serve with grilled cheese sandwiches.
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