Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 20 minutes |
| Total time | 30 minutes |
Description
Cook's Note: Serves 6 to 8 people. I chopped my basil in a one cup blender. I also added a little salt and pepper. Serve with sprinkles of fresh parmesan cheese or fresh basil leaf on top. This is my favorite tomato soup!
Ingredients
2 cn
crushed tomato (28oz cans) 1 ct
chicken broth (14.5oz) 1
small onion (finely diced) 18
fresh basil leaves (finely chopped) 1 t
sugar 1 c
heavy whipping cream 1⁄2 c
butter 1⁄2 c
dorchester redInstructions
1. Add ½ butter and onions and together in a large saucepan. Cook until onions look almost done. Stir in tomatoes and chicken broth; bring to a boil and cook at a simmer about 10 minutes. 2. Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes. 3. Add butter and continue cooking until butter is melted. Stir cream into the tomato mixture, stirring 5 to 7 minutes more. (Do not let boil.) Add wine, stirring and cut heat.