This tomato soup is creamy, rich. and absolutely comforting. It’s also super easy using Agora‘s canned tomatoes! I also used their oregano sprigs and olive oil for ultimate flavor. The creaminess comes from evaporated milk, so it’s not too heavy at all, and it pairs perfectly with buttery crisp grilled cheese sandwiches- check my stories to see how I made these feta cheddar toasties with a twist, plus the step by step for the soup. A must make this winter.
2 tbsp olive oil
1 tbsp butter
1 onion finely chopped
3 garlic cloves minced
2 tbsp ground rusks or flour for thickening
3 cups chicken broth
2 cans of tomatoes 400 g each (I used one can of plum tomatoes and one of cherry)
1 tsp sugar
1 sprig oregano or 1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp each salt and black pepper
- In a large saucepan, heat the oil and butter over medium low heat until melted. Add the onion and garlic and cook until soft, 6-8 minutes.
- Add the ground rusks or flour, and stir to combine, along with the chicken broth, canned tomatoes, sugar, oregano, dried basil, salt and pepper.
- Bring to a simmer over medium high heat, then reduce heat to low, cover the pan and cook for 30-40 minutes. After this time, add in as much evaporated milk as you like and stir to combine.
- Remove the sprig of oregano if using, and with a blender, blend the soup until smooth and creamy. Adjust seasoning to taste and enjoy, preferably with a grilled cheese sandwich!