A Wonderful Creamy Tomato Soup

 

This soup is founded off of a recipe by Pioneer Woman but I have tweaked it a bit to make it even easier.  As always, serve a nice warm bowl of this with an ooey gooey hot grilled cheese on a chilly autumn evening!

 

Ingredients

1 yellow onion, diced

1 stick of butter

2 cans Italian Style diced tomatoes (with basil and garlic)

1 40 ounce bottle of Tomato Juice (if other quantity, freeze extra as ice-cubes for smoothies)

3 Tablespoons sugar (or less or none at all), to offset the acidity of the tomatoes 1 1 Tablespoon Chicken Better than Bouillon

Several twists of freshly ground pepper 

1.5 cups heavy cream 

Parsley, chopped for garnish 

 

Process

1.  Dice the onion. 
2. In a large soup pot, melt the butter.
3. Once the butter is melted, add the onions and cook until translucent, roughly 5 minutes. 
4. Add in the cans of tomatoes and stir to combine thoroughly. 
5. Add the tomato juice and stir to mix. 
6. Taste your creation so far. If it is too acidic, start adding the sugar, only a little bit at a time as you do not want it too sweet. Keep in mind, the cream will tamp down on the acidity as well. Keep tasting until satisfied. 
7. Add the chicken bouillon, stirring the measuring spoon into the soup to be sure you get it all. Too much can make it very salty so be aware. 
8.  Season with the pepper to taste. (operative word = taste), stirring to combine thoroughly. 
9. Turn off the heat.  
10. Using an immersion blender, puree the soup entirely. This will take several rounds to get all the tomatoes and onions thinned. 
11. Stir in the cream. 
12. Add the parsley and stir. 
13. Serve nice and warm when the grilled cheese are ready!

 

ENJOY!