Creamy Triple Tomato Soup

Total Time: 47 mins Preparation Time: 2 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 2 large garlic cloves, minced
• 1/2 cup tomato paste
• 1 cup tomato sauce (i use my own homemade, but a can will work in a pinch)
• 1 (28 ounce) can tomatoes (crushed, stewed or diced, not sauce or whole)
• 3 cups vegetable stock
• salt
• pepper, to taste
• 1 bay leaf
• 1 tablespoon dried basil (optional, use if using canned sauce or no basil in larger can of tomatoes)
• 1 cup sour cream
• 1/2 cup shredded pecorino romano cheese (optional)

Recipe

• 1 in a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
• 2 stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
• 3 stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). cover and bring to a simmer.
• 4 simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
• 5 turn off the heat. whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
• 6 serve, topped with a little pecorino romano, if desired.