I love eating this on a rainy day it goes well with grilled cheese. This recipe is from the website Inspired Taste. It makes 2 servings. We doubled the ingredients and it was enough for 6 people.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into large wedges
- 1 (28-ounce) can tomatoes, whole peeled or crushed
- 1 1/2 cups chicken stock (you can also just use water or vegetable stock)
- 1/2 teaspoon salt
Preparation
Melt butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of
salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir
occasionally and add additional salt as needed.
Blend the soup, and then season to taste. The soup doesn’t need to be
ultra-smooth. We used an immersion blender.
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