ButterYum’s 10-Minute Cream of Tomato Soup

• 28 ounces, fluid San Marzano Crushed Tomatoes
• 1 cup Half-and-half
• 1 cup Milkmilk
• 2 teaspoons Dried Basilbasil
• 1 teaspoon Dried Granulated Oniononion
• ½ teaspoons Celery Seedcelery-seed
• ½ teaspoons Kosher Saltsalt
• ½ teaspoons Finely Ground Black Pepperpepper
• Basil Oil, To Drizzle Over Soupbasil-oil

1. 01Combine all ingredients together in a medium saucepan and heat, stirring occasionally. Drizzle with basil oil and serve.
2. 02For silky smooth soup, puree in a blender before serving.
3. 03Note: San Marzano tomatoes are a very low acid tomato. If you substitute another variety, use low-fat milk and non-fat half-and-half to prevent curdling.

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