Tomato Soup
Ingredients:
1 can diced tomatoes
1 can chicken broth
1 can tomato sauce
1/2 cup diced onion
2 tablespoons butter or margarine
2 tablespoons sugar
1/4 teaspoon baking soda
1 tablespoon dried basil
2 cups heavy whipping cream
Directions:
1. In a large pot combine tomatoes, tomato sauce, onion, chicken broth, sugar, butter, basil, and baking soda. Let simmer on stove for an hour.
2. Mix in heavy whipping cream, stir until heated through.
Tips:
1. I put the onion (un-cut) and the diced tomatoes in the blender for a few seconds, I still want it to be slightly chunky, but not extremely. Then this way I don't have to cut the onion by hand.
2. Don't put a lid on the pot while the base is cooking, you might be tempted because sometimes it splatters, but you want it to boil out some of the liquid.
3. Make sure the whipping cream is the same temperature as the tomato base before you mix them together or else it will curdle. You can heat up the whipping cream on the stove, either with a double- boiler or constantly stirring it in another pot so it doesn't burn. Or you can make the tomato base before-hand and stick it in the fridge for later, then heat everything up at the same time in the same pot. I prefer the second one.
I hope this soup turns out as yummy for you as it has for us!
