
Ingredients:
1 Large Vidalia Onion, chopped
2 Garlic Cloves, minced
1/2 Stick Butter
3 Cups Heavy Cream
4 14 oz. Cans Crushed Tomatoes
1 Can Tomato Paste
1/2 Cup Chicken Bone Broth
1 Tablespoon Oregano
2 Tablespoons Vegetable Seasoning (or more as needed for your taste)
2 Tablespoons Extra Virgin Olive Oil
Directions:
Lightly caramelize the chopped onion in the butter and olive oil.
Add the garlic, oregano, and vegetable seasoning and cook until the onions are tender.
Slowly stir in the chicken broth and heavy cream.
Add the crushed tomatoes, and the tomato paste.
Cook on medium heat until there's a thick and consistent texture, stirring occasionally.
Let simmer on low until heated through. Taste and add more seasoning if desired.
(Soup will be a little chunky. If desired add to a food processor for a smoother soup.)




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