Creamy Tomato Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 5 large ripened tomatoes (i used the beefy red ones, but you can use any of your choosing, about 5 cups)
• 3 cups chicken stock
• 1/2 cup heavy cream (if you don't have cream, just add about 1/2 cup half and half or non-dairy dry creamer- i've done it)
• 1/2 cup mozzarella cheese (cubed or shredded)
• 1/2 cup monterey jack cheese (american will work too, cubed or shredded)
• 1 tablespoon minced garlic
• 3 scallions, chopped
• 2 teaspoons onion salt
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried parsley
• 3 tablespoons high quality extra virgin olive oil
• pepper

Recipe

• 1 dice tomatoes into quarters, leave the skin on. (how they are chopped doesn't matter and may vary depending on the tomato you use, it's not rocket science!).
• 2 in large pot heat olive oil. add garlic, scallions and tomatoes. cook on medium for about 3 minutes, stirring quickly during the process.
• 3 add chicken stock to pot and bring to a boil.
• 4 add the remaining ingredients and stir well until cheeses are melted and blended.
• 5 cook for about 15-20 minutes, or until the skins start to separate from the tomato.
• 6 let cool for 5 - 10 minutes. puree in food processor 1/3 at a time until smooth with no chunks. strain the soup to remove seeds and leftover skins that didn't puree. (i couldn't find my strainer the first time i made it and it seemed more rustic, but the seeds did get in the way).
• 7 serve hot or cold and garnish with a few leaves of thyme or parsley. add pepper to taste.