Tomato soup packed with flavor

Ingredients: 3 tomatoes 1 white onion 2 cloves garlic 1 ribeye steak Butter Extra virgin olive oil Garlic olive oil 4 cups chicken stock 1 can puréed tomatoes

Prep: - Chop tomatoes into fourths. Then, lightly season with salt. - Chop steak into bite sized chunks. Then, season with salt and pepper. - Roughly chop the garlic. - Roughly chop the onions into pieces about the size of your pinky's nail.

1. Bring a tall pot to high heat. Add garlic olive oil, chopped garlic, onion, and steak.
2. Fry off for 2 minutes, then add 2 tbsp of butter.
3. After another 2 minutes, add tomatoes, and cook for 3 minutes. Add 1 tbsp of butter while cooking.
4. Pour in chicken stock. Wait for it to boil, then add puréed tomatoes. When it boils again, add a very light drizzle of extra virgin olive oil.
5. Lower heat to medium-low and cover. Leave a small gap for steam to escape. Let cook for 10 minutes.
6. After 10 minutes, add one last tablespoon of butter, a large pinch of salt, and serve piping hot.

submitted by /u/JStormCatcher
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