The Best Tomato Soup Ever
1 medium onion, diced. (I roasted the onion, tomatoes, 2 stalks of celery,sliced and 1/2 green pepper, sliced with olive oil drizzled over and sprinkled with sea salt and fresh ground pepper at 425 degrees for 40 minutes until just beginning to caramelize.)
6 T. butter (I used olive oil on the vegetables when roasting.)
2- 14.5 oz. cans of diced tomatoes (2 lbs. fresh roma tomatoes, cut in half.)
1- 46 oz. can/bottle of tomato juice (I used V-8 juice.)
3 to 6 T. sugar
1 or 2 T. chicken base or 3 T. chicken bouillon cubes (I used vegetable bouillon.)
Fresh ground black pepper
1 1/2 c. heavy cream (I used Half & Half.)
1/4 c. chopped fresh basil
1/4 c. chopped fresh parsley
Saute the onion in butter in a large pot or dutch oven until translucent. Add diced tomatoes and tomato juice. (I blended the roasted vegetables and V-8 juice until smooth.) Add the sugar (this combats the acidity in the tomatoes. Use more sugar when the tomatoes have a more acidic bite to them). Add chicken bouillon. Add black pepper. Heat to almost a boil. Turn off heat. Stir in cream. Add the basil and parsely. Serve warm.
(I served the soup warm with melted cheese toast, cut into small squares, to use as croutons. It was excellent! In fact, I had it again today for lunch.)
Recipe shared by Robin.
