Wednesday, December 29, 2010

Paula Deen's Tomato-Basil Soup

3 tablespoons butter
1 medium Vidalia onion, very thinly sliced
One 28-ounce can diced tomatoes, undrained
3/4 cup heavy whippin cream or whole milk
1/4 cup finally chopped fresh basil

Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cover and cook over low heat until very soft, about 15 minutes. Add the tomatoes and 4 cups water increase the heat to medium-high. Simmer, unconvered, for about 30 minutes.

Purée the soul in bathes in a food processor or blender, and return the mixture to the pot. Add the cream, season with salt and pepper, and stir in the basil.

*I love this recipe! In fact it was the first meal I ever made for Tripp. I'm not sure if it was the soup or the grilled cheese using smoked Gouda that reeled him on hahaha!

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