Cream of Tomato Soupers

Canned variety is so sweet and good when you might be "not so feelin' good", but this will make you feel a whole lot better anyday. I never thought I would revert myself out of canned tomato soup until one day I had all of these fresh tomatoes in the kitchen from stopping at the road-side stands in the hot summer. Fresh tomatoes in summer are the best for this in the summer. Canned tomatoes based on variety and region will have a factor on your results too. In the cold, blistery days here in WNY I need a good warm pick me up with a good and cheesy grilled sandwich. This recipe will use canned tomatoes since they are easier to purchase.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 bowls

Ingredients

• 2 (28 ounce) cans san marzano tomatoes
• 3  garlic cloves, minced
• 1  large onion, chopped
• 1  quart beef broth
• 2  tablespoons sugar
• 1⁄2 teaspoon dried parsley
• 1⁄2 teaspoon dried basil
• 1  pinch cayenne pepper
• 2  tablespoons olive oil
• 1 1⁄2 cups half-and-half cream
•  black pepper
•  salt

Directions

1. In a heavy dutch oven heat olive oil until it shimmers. Add onion and saute on medium heat until transclucent and soft.
2. Add garlic, stirring continually for 1 minute.
3. When fragrant add broth immediately, scraping up any bits and incorperating well.
4. Add tomatoes, pepper,basil, and cayenne to pot. Stir well and cover with lid.
5. Bring to boil, then reduce to a simmer and stir frequently. Check for seasoning. (salty/sweet/acid) Adjust.
6. Let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
7. Use an immersion blender to puree all of the soup, off of the flame.
8. Add half-n-half to pureed soup and bring to simmer. Do not boil.
9. Serve and enjoy.