Tomato Soup

A lot can be said about the superiority of fresh tomatoes, but for tomato soup, canned are the way to go. For one, canned tomatoes are always consistent, ensuring that the soup will taste just as good batch after batch. And since good tomato soup is still best used as a vehicle for grilled cheese there's no use in spending a ton of money on fresh ones. Compared to most soups, this version only requires a few ingredients that many cooks already keep in their pantry and fridge. Throwing it together is a snap, and leftovers can be frozen for a few months so that a quick, healthy meal in always on hand.

Tomato Soup:

• Melt 4 tbsp. butter and 4 tbsp. olive oil in a large pot over medium-high heat.
• Add in 2 diced onions and 4 minced garlic cloves and cook for 10 minutes, or until soft but not brown. Season with a few large pinches of salt and pepper.
• Stir in 1 tbsp. tomato paste and cook for a minute, then stir in 5 c. low sodium chicken stock and 42 oz. canned whole plum tomatoes.
• Add in a pinch of red chile flakes, then bring to a boil.
• Lower soup to a simmer and cook for 20-30 minutes.
• Puree soup until smooth, then adjust seasoning as necessary.

Serves eight-ten