Easy Tomato Soup


1/4 C olive oil
1 clove garlic, minced
2 stalks celery
2 carrots
1/2 white onion
8-10 Roma tomatoes
1 1/2 C chicken stock
1/2 stick unsalted butter
1 tsp. dried basil
1 tsp. dried oregano
salt & pepper to taste


Heat olive oil in a large saucepan or stock pot over medium heat. Roughly chop tomatoes and set aside. Dice celery, carrot, & onion, and add to pan. Sauté until onion is translucent. Add garlic, and sauté until garlic is fragrant, about 1-2 minutes. Add tomatoes and chicken stock, then simmer over low heat for 45-minutes to 1 hour. Add in butter, basil, oregano, and salt & pepper. Once butter is melted, either transfer to a blender and purée until smooth, or use an immersion blender. Serve immediately, or keep warm over low heat. Serves 2-3.

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