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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is a new take on the old Southern tomato soup...it doesn't contain potatoes! Very yummy, and it can make a full meal with a nice grilled cheese sandwich. ** Note: Prep time includes cooling time before pureeing. Ingredients:
2 yellow onions, finely diced |
1/2 teaspoon garlic, minced |
5 tablespoons butter, unsalted |
2 teaspoons salt |
1/2 teaspoon black pepper |
3 tablespoons sugar, plus a dash more |
1 (15 ounce) can crushed tomatoes |
4 cups water |
1 cup heavy cream |
4 basil leaves, julienne cut |
Directions:
1. In a large saucepan over medium heat, saute the onions and garlic in butter until clear and softened. Add the salt, pepper, and 3 tbsp of the sugar. Cook until the sugar is dissolved, about 5 minutes.
2. After 2 minutes, add the tomatoes and a dash of sugar and cook for 5 minutes. Add the water. Simmer for 15 minutes.
3. Set the soup aside to cool. When cooled, puree the soup in a blender. Return the soup to the stove, simmer 5 minutes, and then add the cream. When heated through, sprinkle the basil for garnish.
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