Creamy Tomato Soup
Serves: 6-8 servings
  • 2 Tablespoons olive oil
  • 2 medium spanish onions, peeled and diced
  • 2 medium red onions, peeled and diced
  • 2-3 cloves garlic, cut into slices
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 4 cups chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground sage
  1. Heat oil in medium pot. Add onions and saute for about 5-10 minutes, until translucent.
  2. Add garlic, tomatoes (with the juice), broth and spices. Bring to a boil, then reduce the flame and let it simmer for 30-40 minutes.
  3. Use an immersion blender or food processor to puree the soup until smooth.
  4. Serve hot.
Plan Ahead:
  1. This soup freezes really well. Do not freeze together with the matzo balls, but in a separate container.
Recipe by Overtime Cook at