Monday, April 18, 2011

Creamy tomato and basil soup

Recipe taken from Pioneer Woman cookbook

1 medium white or yellow onion, diced
6 tablespoons butter (3/4 stick)
Two 14.5 ounce cans diced tomatoes
One 46 ounce bottle/can tomato juice
3-6 tablespoons sugar
3 chicken bouillon cubes
Freshly ground black pepper
1 1/2 cups heavy cream
1/4 cup chopped flat leaf parsley
1/4 cup chopped basil

1. Melt butter in large soup pot, saute onion.

2. Add tomatoes and stir. Add tomato juice, combine.

3. Add sugar (I used 4 tablespoons), chicken bouillon, black pepper. Stir to combine and heat until almost boiling.

4. Turn off heat and add cream, parsley, basil and more pepper to taste.

I served this soup with grilled cheese on sour dough and it was perfection.

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