Thursday, January 12, 2017

Paradise Bakery Tomato Soup (milk version)

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent.

Add garlic and continue to saute a few minutes more.

Add tomatoes, sauce and paste as well as stock.

Bring to a boil, cover and reduce heat to simmer for 30 minutes.

Puree in blender, or with immersion blender until desired consistency.

Add milk and seasonings and continue to simmer for another 5 or 1o minutes.