Creamy Tomato Soup

Creamy Tomato Soup
Serves 8
Don’t let the cream fool you, this version of the traditional tomato soup is just as rich and flavorful. If you don’t have any fresh oregano on hand you can subtitle half a teaspoon of dried oregano without having to sacrifice on flavor. Do make sure you let the soup cook for at least 45 minutes to remove the acidity of the tomatoes. This version is child friendly but you can always kick it up with a few splashes of hot sauce, either way, you’ll end up with a delicious bowl of warm soup to chase the chill away!

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 cups crushed tomatoes
4 cups homemade or low-sodium canned chicken or vegetable stock
3 sprigs fresh oregano
1/2 to 1 cup half-and-half, plus 2 tablespoons for garnish
Coarse salt and freshly ground pepper
1/2 cup sour cream

Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring until translucent, about 6 minutes.

Add tomatoes, stock, and oregano; bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs. Puree using an immersion blender, or in batches in a blender.

Slowly add 1/2 cup half-and-half, stirring constantly, until desired consistency is achieved. Season with salt and pepper.

In a small bowl, combine sour cream with remaining 2 tablespoons half-and-half; transfer to a squeeze bottle. Draw desired shape on surface of soup. Serve immediately.