In a large dutch oven melt butter over medium-high heat. Add
onions and garlic and cook until soft, approximately 4-5 minutes.
Add whole tomatoes, crushed tomatoes, and water, using water to
rinse out all tomatoes from the cans. Bring to a simmer, stirring
occasionally, and scraping the pot. Cook for 30 minutes.
Add the cream, salt and sugar. Stir. Remove from heat.
Blend mixture in batches or use the immersion blender.
We really enjoyed this soup. I used the immersion blender and it
worked great.
Originally Submitted
10/14/2025
0 Out of 5 from
0 reviews
You can add this Soup - Tomato Bourbon recipe to your own private DesktopCookbook.
