Tomatoes Revisited: Upgraded Tomato Soup Recipe (Vegetarian)

Hey guys!

I know I've been a little MIA lately, sorry! I haven't had the desire to post lately but I have a great recipe for you today. You may remember I posted a tomato soup recipe a while back. It's one of my absolute favorites and I love making it. I also love messing with recipes and finding new things that work well. I tried a new variation of the soup this week and it was so much better than the first I just had to share it. Enjoy!

Homemade Tomato Soup (Serves 4)

Ingredients

5 lbs. tomatoes
1 yellow onion, roughly diced
4 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. garlic
1 1/2 Tbsp. worcestshire sauce
1 Tbsp. coconut aminos (or regular Soy Sauce)
2 Tbsp. fresh cilantro, minced
2 Tbsp. fresh parsley, minced
1/2 tsp. thyme, dried
1/2 tsp. sage, dried
1/2 tsp. basil, dried
1/2 tsp. rosemary, dried
1 Tbsp. salt
1/2 Tbsp. pepper

Tools Used

Cast Iron Dutch Oven
Stick Blender (Immersion Blender) *A regular blender works here as well but it a little more complicated to use

Instructions

Pour the olive oil and garlic into the dutch oven and turn heat to medium high (This is somewhere between a 6 and an 8 on my stove). Roughly dice the onion and put in the dutch oven along with the butter. Cook until the onions are soft and translucent.
Roughly dice the tomatoes and ass to the dutch oven when the onions are translucent. Cook the tomatoes until soft and they start to lose shape.
Add the spices, herbs, and sauces to the mixture, stirring as necessary. Cook for 5-10 more minutes until everything has combined and looks soft.
Turn of the heat and allow to cool 5-10 minutes (otherwise you may burn yourself).
Using the stick blender, puree the mixture until no chunks are left. Using a regular blender, pour the mixture in batches into the blender and blend until smooth. Pour back into the dutch oven for serving.
Service with more fresh parsley, cheese, croutons, or whatever else you may want to top with. Enjoy!