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Easy Tomato Soup

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 4

INGREDIENTS

4 tbsp

unsalted butter

1/2

large white onion (, cut into wedges)

1 28 ounce can

whole tomatoes, undrained

2 cups

chicken stock ((or water))

2 cloves

garlic (, minced)

1 tsp

kosher salt

sugar

(optional toppings) grated parmesan, fresh basil