Do you ever have a craving for something such …as tomato soup … but you don’t have any at home? That is one reason why I keep cans of peeled San Marzano tomatoes in my pantry all year around. They are perfect for making homemade Tomato Soup or sauces without having to leave the house to head to a grocery store last minute. Both the egg salad and tomato soup…I make ahead of time and take to our boat to finish up the meal. And these two recipes also just happen to be one of Dave’s favorite lunches.
In a medium saucepan, over medium low heat … melt the olive oil and butter. Add the onion and some salt. Sauté stirring for about 3 to 4 minutes until the onions are translucent. Add the garlic and red pepper flakes and stir in for a minute or two. Cool the mixture. Meanwhile, empty the can of tomatoes into a food processor (you can also use a blender). Add the cooled onion mixture. Blend until the mixture is thick but smooth. Transfer the tomato mixture to a pan. Add enough chicken stock to get the consistency of the soup you like. Heat over medium heat to soften for about 10 minutes stirring occasionally. Add the cream and continue to warm for a minute or two. Serve in bowls and garnish with olive oil, basil leaves or grated Parmesan cheese. This serves 4 people generously.