Night watch tomato soup

Ingredients

• 1 large yellow onion
• 2 branches of celery
• 2 tablespoons olive oil
• 4 garlic cloves
• 1 can (28 oz) peeled tomatoes
• 1 cup chicken bouillon
• 1 tablespoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon of red pepper flakes
• 1/4 cup butter

instructions

In a dutch oven, heat olive oil over medium-high heat. Add the minced garlic, sliced onion, sliced celery and saute until it gets brown

Add the can of tomatoes, chicken stock, oregano, red pepper flakes and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the butter, fresh basil (if you have), and season to taste with salt and pepper.

Using an immersion blender, puree soup until there are no large chunks left.