A velvety, creamy, tomato soup that’s simple to prepare and delicious to eat. You will never open a can again. Serve with some crusty bread or a grilled cheese sandwich, and you’ve reached comfort food heaven.Serves 6 - 8
2(28 ounce) cans whole peeled plum tomatoesSan Marzano is recommended**
112 ouncecan evaporated milk
In a large pot, over medium high heat, sauté onions until translucent. Add garlic and stir until fragrant.
Stir in salt, sugar, crushed red pepper, and oregano.
Add vermouth and stir until it starts to bubble.
Add tomatoes and water. Simmer for 30 minutes.
Puree using immersion blender or ladle into blender in batches and blend.
Stir in milk and heat through.
*You can use either extra virgin olive oil, butter, or a combination of the two.**I recommend using San Marzano tomatoes but good quality whole peeled plum tomatoes will do fine.Soup can be refrigerated for up to 5 days. I’ve had it a week and it was fine. Just keep in an airtight container. Warm over low heat until hot. Soup can be frozen.