TOMATO SANDWICH SOUP
Makes 8 cups
3 tablespoons unsalted butter
2 tablespoons olive oil, divided
3 cups diced crusty bread
1 small sweet onion, chopped
3 cloves garlic, minced
2 (28-ounce) cans whole peeled tomatoes
2 cups chicken broth
1 teaspoon chopped fresh oregano
3 tablespoons sour cream
2 tablespoons mayonnaise
¼ cup diced seeded tomato
Garnish: fresh oregano
1. In a medium stockpot or Dutch oven, melt butter with 1 tablespoon oil over medium heat. Add bread; cook, stirring occasionally, until golden brown, 4 to 5 minutes. Remove bread from pot.
In same pot, heat remaining 1 tablespoon oil over medium heat. Add onion