2 Tablespoons canola oil
1 Onion, chopped
2 Cloves garlic, minced
2 Tablespoons all-purpose flour
1-28 Ounce can crushed tomatoes, with juice
2 Chicken bouillon cubes
1/2 Cup heavy cream
Salt and pepper
Add onion to a preheated pan and cook, stirring often, until softened, 5 minutes. Add garlic and cook until slightly softened, 1 minute. Stir in flour to blend, about 1 minute. Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 5 minutes. Working in batches, carefully transfer soup to a blender and puree until soup is smooth. Pour into another pan until all soup is pureed. Return soup to saucepan, stir in most of the cream and cook over low heat for 5 minutes, until heated through while adding salt and pepper. Do not boil. Use the last bit of cream to make a decorative swirl on top of the soup.
Pairs Well With
Tomato soup always goes good with a grilled cheese sandwich.
$$$Cost per Serving: $0.55, Recipe Cost $4.38