Creamy Tomato Soup - Cowboy Kent Rollins
Servings 10
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive or avocado oil
- 2 yellow onions chopped
- 5 15 ounce cans crushed tomatoes
- ½ cup chopped parsley
- 2 tablespoons dried basil or ¼ to ½ cup fresh optional
- 2 ½ cups heavy cream
- 1 tablespoon garlic powder
- ¼ to ½ teaspoon cayenne
Instructions
- Melt the butter and olive or avocado oil in a large skillet, over medium heat. Cook about 8 minutes, or until the onions are tender, stirring occasionally.
- Add the onions to a blender along with 2 cans of the tomatoes, parsley and basil. Blend until smooth.
- Pour the contents into a large pot. Stir in the cream, garlic powder and cayenne.
- Blend the remaining 3 cans of tomatoes in the blender and stir in to the pot.
- Bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally. Serve warm.
Notes
Tip- for a creamier flavor add in more cream or milk to taste. Other herbs to add in are oregano and thyme.
