Ingredients
1tbspunsalted butteror margarine
1tbspolive oil
1onionthinly sliced
2large garlic clovespeeled and crushed
56ozwhole peeled tomatoes2 cans
1cupwater
1tbspsugar
1tspsaltplus more to taste
freshly ground black pepperto taste
1pinchred pepper flakes
¼tspcelery seed
¼tspdried oregano
Preparation
Heat butter and olive oil in a large saucepan over medium-low heat.
Add the onion and garlic, and cook for 5 minutes until onion is soft and translucent.
Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano.
Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Remove from heat, then puree the mixture with an immersion blender.
Reheat soup until warm and season with more salt and pepper, if desired.
Serve warm, and enjoy!
