Tomato Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 6 tablespoons butter
• 4 medium onions, chopped
• 4 cloves garlic, chopped
• 24 oz canned plum tomatoes or pureed tomatoes
• 4 cups low sodium chicken stock or homemade vegetable stock
• 2 teaspoons sea salt
• ¼ teaspoon freshly ground black pepper