Tomato Soup

THE KITCHEN has always been one of my favorite places for delicious treats. Years ago they offered a tomato soup which was addictive (and I don’t generally even like tomatoes). For many years I have endeavored to grow a bounty of San Marzanos as that is what their recipe below required. This is a great light meal soup with a salad and quite simple to create.

Recipe: THE KITCHEN TOMATO SOUP

1 large sweet onion, chopped 1/4” or thinly sliced

2 cans 28 oz San Marzano tomatoes or 3.5-4 lbs fresh Italian plum tomatoes peeled (put in boiling water for one minute and then immerse in ice water. Skins come off easily)

Salt

2-3 stalks basil

1/2 c, unsalted butter

Put onions in large pot with butter and slowly simmer over low heat covered for thirty minutes. Do not brown onions,; they should be soft and golden. Add tomatoes, simmer on low heat with fresh basil stalks, cover and cook thirty minutes. Puree in blender after removing basil stems.

Add:

1/3 cup heavy cream

Cracked pepper

Drizzle with olive oil