Name: Creamy Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 garlic cloves (minced); 1 onion (chopped); ¼ tsp Italian seasoning (or oregano); ⅛ tsp black pepper (add more to taste); ¼ tsp celery salt; ¼ tsp red pepper; ¼ tsp salt (add more to taste); 4 15 oz cans diced tomatoes; 1 tbsp sugar (optional, to help with acidity); 1 tbsp olive oil; ⅔ cup heavy cream (or dairy free cream alternative); 1 tbsp butter; 1 cup vegetable broth (or water )

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In a large pan, add the butter and oil and heat on medium until melted. Add in the chopped onions and chopped garlic and cook for about 5 minutes. Stir occasionally until the onions are clear and the garlic is lightly brown.
3 garlic cloves, 1 onion, 1 tbsp olive oil, 1 tbsp butter
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Add in tomatoes with their juice, water, sugar, water and seasonings. Increase the heat to high and bring the soup to a boil. Reduce heat to medium and simmer for 10 minutes.
¼ tsp Italian seasoning, ⅛ tsp black pepper, ¼ tsp celery salt, ¼ tsp red pepper, 4 15 oz cans diced tomatoes, 1 tbsp sugar, 1 cup vegetable broth
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If using a blender, transfer the ingredients in batches and blend until smooth and creamy. If using a hand mixer, mix the ingredients in the pot until smooth and creamy. Add salt and pepper to taste.
¼ tsp salt
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If you have a crock pot, you can transfer the soup and set the crock pot to warm. If you are not using a crock pot, transfer the soup to the origional pot and set to warm until the soup is ready to serve. Add in the cream. Enjoy with a toasted cheese sandwich.
⅔ cup heavy cream

Creamy Tomato Soup