Rich, Lo-Cal Tomato SoupUser Submitted Recipe
Serve with a crusty bread."
2 T of olive oil
2 T butter (margarine)
4 large onions
4 cloves of garlic
5 C diced tomatoes
1 2/3 C 1% milk
1 T sugar
1/4 t each of crushed red pepper, celery seed and dried oregano
Salt (kosher) and pepper as desired.
Heat the oil and butter in a large heavy flat bottomed pot. Thinly slice onions, smash the garlic with the back of a knife and cook all together until softened. Add the rest of the ingredients and cook 10 minutes (longer cooking results in less garlic flavor). Salt and pepper after all is cooked.
Use a Cuisinart immersion blender to puree the soup. Quantities of onion, garlic and tomatoes are not critical and can be done to taste.
This recipe takes as little as 30 minutes to prepare.