"This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day...."
INGREDIENTS
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1 tablespoon unsalted butter or margarine
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1 tablespoon olive oil
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1 onion, thinly sliced
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2 large garlic cloves, peeled and crushed
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2 (28 ounce) cans whole peeled tomatoes
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1 cup water
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1 tablespoon sugar
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1 teaspoon salt, plus more to taste
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freshly ground black pepper to taste
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1 pinch red pepper flakes
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1/4 teaspoon celery seed
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1/4 teaspoon dried oregano