**** My friend Daniel Mancini posted this totally amazing tomato soup recipe on QVC and you can find the original recipe here. He is also the man behind the company Mama Mancinis and you can find them on FB and their website. I made this last night and I have to say that honestly that was the best tomato soup ever! Now, it will not exactly taste like what you are used to with the canned stuff, but it is so much better for you and so healthy! ****
1 28 oz can of whole Italian plum tomatoes
4 TBS unsalted butter
4 cups of chicken stock
1 tsp. salt
1 tsp. fresh black pepper
1/4 cup heavy cream
1/2 cup minced onion
2 minced garlic cloves
1/4 tsp. dry oregano
1/4 tsp. dry thyme
1/4 cup fresh chopped parsley
in a 4 quart sauce pan or soup pot on a medium heat, add the butter, onion, garlic, salt, pepper and sauté on low heat for 10 minutes or until the onion becomes translucent.
Add the tomatoes and all the juice, oregano, thyme, and put on medium heat.
Bring this to a boil, cover and lower the heat to a simmer for 15 minutes.
Add the stock, bring to a boil, lower the heat, cover and simmer for 15 minutes.
Remove from heat and allow to come to room temperature
Once it is at room temperature, add the soup to a blender and puree it.
Put the soup back into the pot and bring to a boil, turn off the heat and stir in the heavy cream and parsley.
Cook’s notes: I did not use the onion as I am allergic but I did add a tablespoon of onion powder into the soup. I also did not use the parsley because mainly, I did not have any on hand. I did add another splash of cream as well. I made grilled cheese sandwiches on Italian bread to complete the meal and it was so good! My 2 year old loves the soup and you do have enough to take it to work the next day for lunch!