A delicious homemade tomato soup with no additives, preservatives or wheat thickeners. Dinner in 10 minutes!
In a six quart sauce pan, heat the olive oil over medium (to medium-low) heat. Saute the shallots and season with a little salt and pepper until they soften and become translucent. Midway through cooking the shallots, add the garlic.
Next add the tomatoes, Italian seasoning and broth. Increase the heat to simmer for several minutes to incorporate the flavors. Using a wooden spoon, gently break up the tomatoes.
Carefully transfer the mixture to a food processor or blender and blend until it is a smooth consistency. (Transfer in batches). Return the soup to the pot and stir in the half and half cream.
Simmer on low for a minute more. Taste and adjust the salt and pepper to taste.
Serving suggestions: Serve with croutons, Parmesan cheese or shredded cheddar cheese and a sprig of fresh basil.
This is a smaller recipe to serve about 4 people. Double the recipe if you'd like to have left-overs or serve 6-8 people.
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