Thursday, January 12, 2017
Paradise Bakery Tomato Soup (milk version)
2 medium onions, diced
3 cloves garlic, minced
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.