3/4 cup onion, chopped
2 (28 oz.) cans Italian stewed tomatoes
2 c. tomato puree (comes in 28 oz. cans by the tomato sauce)
4 c. chicken broth
2 t. dried basil
1 Tablespoon butter
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 pint heavy whipping cream
Saute onion and butter. Add all other ingredients except cream. Simmer 10 minutes. Cool (if you have time) and blend in blender. Reheat and add cream. Do not boil after adding cream.
Note: If you don't have Italian style tomatoes, just use regular canned tomatoes and add the Italian spices (oregano, basil, and garlic).
* This makes a LOT so I recommend sharing, freezing half, or just halving the recipe!
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1 comment:
I hope you liked this soup, it really is one of my favorites. We just had some this week that I had frozen.
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