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Cream of Tomato Soup

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“I clipped this out of a magazine a few years ago and just whipped it up for my sick daughter. It is so good!”
READY IN:
40mins
SERVES:
4-6
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
  2. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.

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