Creamy Roasted Tomato Soup

• 77
  3 tbsp salted butter

  Organic Butter77$11.99Buy from Re-Up Refills
• 93
  1 1/2 tbsp minced garlic

  Garlic, Minced, Organic93$1.18Buy from South Coast Organics and Bulk Foods
• 3 tbsp organic tomato pasteNot linked
• 85
  28 oz organic crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ85$11.42Buy from Juneau Natural
• 1 1/2 cups waterPantry staple
• 93
  1 tsp organic oregano

  Oregano Organic93$7.50Buy from Whole Spice, Inc.
• 3/4 tsp saltPantry staple
• 1/4 tsp black pepper, freshly crackedPantry staple
• 87
  1 cup whole milk

  Milk87$7.00Buy from Storey Family Farm

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Melt the salted butter in a heavy Dutch oven or large soup pot over medium heat, swirling occasionally for 2 minutes until bubbly.

2. 2

   Add the minced garlic and organic tomato paste to the pot. Stir constantly for 4 minutes until the paste darkens to a deep brick red and releases a sweet, roasted aroma.

3. 3

   Pour in the organic crushed tomatoes and water, scraping up any caramelized bits stuck to the bottom of the pot. Stir in the organic oregano, salt, and black pepper, bringing the liquid to a rolling boil over medium-high heat for 4 minutes.

4. 4

   Reduce the heat to low, cover partially with a lid, and simmer gently for 15 minutes to let the flavors marry and the acidity soften.

5. 5

   Turn off the heat and puree the soup until completely smooth and velvety using an immersion blender. Pour in the whole milk, stir thoroughly, and warm over low heat for 5 minutes without letting the soup boil before ladling into warm bowls.