Creamy Tomato Soup

In a large stockpot, heat the olive oil. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes, chicken broth, tomato paste, and nutmeg. Bring this mixture to a boil. Once boiling, reduce heat and let the soup simmer for 30-40 minutes.

Once the soup is cooked, let the soup cool (very important). Add in the salt and pepper.

In small batches (1/2 cup at a time) place the soup in a blender. Blend until pureed. Another option is to use an immersion blender that you can just blend stick in the stock pot and blend.

Add the soup back to the stock pot and simmer over low heat. Add in the half-and-half. Mix and serve.