cream of tomato soup
cream of tomato soupIngredients:
3 tablespoons butter
1 small sweet onion, chopped
2 14.5 ounce cans Muir Glen diced tomatoes
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon dried thyme
2 cups chicken broth
¼ teaspoon baking soda
½ cup heavy cream
pinch of cayenne pepper
salt and freshly ground pepper
Directions:
In a medium stockpot melt the butter and sauté the onions over medium-low heat until soft, about ten minutes.
Add the diced tomatoes along with their juices, the thyme, salt, sugar and the chicken broth. Bring to a simmer, cover and cook slowly for 20 minutes.
Remove the pot from the heat and carefully puree the soup n the pot with a hand blender.
Add the baking soda, cream and cayenne pepper. Heat the soup, but do not let it boil. Taste for seasoning.
Garnish with a grind of black pepper.
Serves 6