Let’s Talk Tomato Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 2 tablespoons butter 
• 1 medium onion, sliced thin 
• 3 cloves garlic, smashed 
• 1 quart bottle whole peeled tomatoes in their juice 
• 2 large fresh whole tomatoes (diced)
• 1 cup chicken stock
• 1 cup heavy cream
• 1/4 teaspoon crushed red pepper (more if you like your food spicier) 
• 1/4 teaspoon dried celery top
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• Salt and freshly ground pepper  

Instructions

1. In a large saucepan, melt one tablespoon butter and one tablespoon of olive oil
2. Add the sliced onion and smashed garlic to the saucepan and cook over moderate heat for 5 minutes until softened and semi-translucent. Stir occasionally, it’s okay if the edges on the onion start to brown.
3. Add crushed red pepper, dried celery tops, dried parsley and oregano to a blender or food processor and pulse for 5 times, I like to use my mortar & pestal, I blend my spices while my onions are sautéing. 
4. Next blend jar of tomatoes and fresh diced tomatoes together in blender until smooth, strain out the seeds. Pour Tomato mixture back into blender, add onion mixture and spices, blend again until well mixed. Pour mixture back into the large sauce pan that you used to cook the onion mixture.
5. Bring the soup mixture to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes. Next add chicken stock and heavy cream, pouring and stirring slowly as to not curdle the cream.
6. Ladle the soup into bowls and top with buttery croutons or serve with your favorite grilled cheese sandwich.