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 cream and cook over low heat for 5 minutes, until heated through while adding salt and pepper. Do not boil.
Pairs Well With
Tomato soup always goes good with a grilled cheese sandwich.
$$$Cost per Serving: $0.55, Recipe Cost $4.38