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!