Creamy Tomato Soup

By The Gourmet Farm Girl


2 Tablespoons Butter
2 Tablespoons Extra Virgin Olive oil
2 cloves garlic minced
½ cup chopped green onions
½ cup chopped celery + some of the light green leaves (chopped)
½ cup chopped carrots
1/8 teaspoon black pepper
1 -14.5 oz can of low sodium beef broth
1 Tablespoon Worcestershire Sauce
1-28 oz can of Red Gold Crushed tomatoes
1-14.5 oz. can of Red Gold Roasted Garlic and Onion Diced tomatoes
1-6 oz can of Red Gold tomato paste
2 Tablespoons Brown Sugar
2 Bay leaves
1/2 teaspoon dried Tarragon
1 Tablespoon dried Parsley
1 Tablespoon Dried Cilantro
1 pint half and half or heavy cream

In a large stock pot heat the butter and oil over medium heat and sauté the garlic, onions, celery and carrots for 4-5 minutes until soft; season with salt and pepper.

Add the broth, Worcestershire, all the tomato products, brown sugar, bay leaves, tarragon, parsley and Cilantro. Reduce heat to low and simmer for 30-40 minutes.

Gently stir in the half and half or cream and continue to simmer for an additional 4-5 minutes till hot through.

Serve with crusty bread or homemade croutons.
Serves- 6-8