Shelley' tomato soup

creamy tomato soup add fresh basil on top and a dab of sour cream



Servings: 8

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 50 minutes



Ingredients:

4 Tablespoons (1/2) stick butter
2 (28 - oz) cans diced tomatoes drained with 3 cups of the juice reserved
I USE HOME CANNED TOMATOES INSTEAD
1 onion, chopped fine
2 tablespoons light brown sugar
1 tablespoon tomato paste
2 teaspoons of all purpose flour
1 3/4 cups low sodium chicken broth
1/2 cup heavy cream
salt and pepper
cayenne pepper


Directions:

1. Melt the butter in a large Dutch oven over medium high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook. Stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender (or food processor) until smooth.
DO LITTLE BATCHES AT A TIME KEEPING YOUR HAND ON THE LID OR YOU'LL HAVE A LUCY MOMENT. I PREFER USING AN IMMERSION BLENDER AND THEN THERE IS NO PROBLEM AT ALL.

3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper, and cayenne to taste before serving.