Cook The Book: Creamy Tomato Soup

1. 1

   Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic, and cook, stirring, until translucent, about 8 minutes.

2. 2

   Add the tomatoes, stock, and oregano; cover, and bring to a boil. Reduce heat, and simmer gently, un-covered, until thickened, about 45 minutes. Remove the oregano sprigs.

3. 3

   Slowly add the half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano. Serve hot.

* Per serving · 4 servings · Values may vary.

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