Ingredients
4 T butter
7 to 10 C diced tomatoes (peeled and cored)
1 sweet onion - chopped fine
4 T brown sugar
2 T tomato paste
2 T flour
2 C chicken broth
1/2 C heavy cream
Salt, pepper and cayenne pepper to taste
Fresh basil
Directions
Peel and core tomatoes. Melt butter in large pot over medium-high heat. Add tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
Stir in the flour and cook for one minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 10 minutes. Puree soup leaving some tomato chunks.
Return the soup to the pot and sir in cream. Simmer briefly, then remove from the heat. Season with salt, pepper, and cayenne if desired. Add fresh chopped basil to each serving of soup. Yields 8 servings.
4 T butter
7 to 10 C diced tomatoes (peeled and cored)
1 sweet onion - chopped fine
4 T brown sugar
2 T tomato paste
2 T flour
2 C chicken broth
1/2 C heavy cream
Salt, pepper and cayenne pepper to taste
Fresh basil
Directions
Peel and core tomatoes. Melt butter in large pot over medium-high heat. Add tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
Stir in the flour and cook for one minute. Slowly stir in the broth, scraping up any browned bits. Bring to a simmer and cook for 10 minutes. Puree soup leaving some tomato chunks.
Return the soup to the pot and sir in cream. Simmer briefly, then remove from the heat. Season with salt, pepper, and cayenne if desired. Add fresh chopped basil to each serving of soup. Yields 8 servings.
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