Creamy Tomato Soup

2 Tablespoons unsalted butter
1 Onion, chopped
2 – 3 Cloves garlic chopped
28 oz. Can diced tomatoes, not drained
2 Cups chicken broth
2 Cups milk

Salt and pepper to taste
Melt butter in a medium pot.
Cook onion and garlic in butter, stirring constantly, for about 3 minutes on medium heat until soft.
Add tomatoes (including liquid in can), chicken broth salt and pepper and bring to a boil.
Then simmer on low for 10 minutes.
Fill blender up half way with the soup mixture and puree until smooth. Hint: cover top of blender lid with a dishtowel because there may be some leakage.
Make sure you hold the lid down tight so it doesn’t fly off when you start to blend (which it will if you don’t push down on it). After you puree each batch, pour it into a clean pot and continue to cook on low.
Once all the soup has been pureed, pour in 2 cups of milk and stir until blended.
Add any additional pepper or salt, if needed.
Cook on low another 5 minutes and serve immediately.
Garnish with fresh basil, shredded mozzarella cheese or Parmesan cheese, if desired.


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