Recipe

​

•  1/2 medium yellow onion, thinly sliced

• 1 28 oz can whole peeled tomatoes

• 1/2 stick butter

• 2 TBSP heavy cream

• salt and pepper to taste

• (Optional) Chopped basil for sprinkling on top.

​

In a medium saucepan, melt butter over medium heat.

​

Add in sliced onion, stir occasionally to coat. Cook to caramelize approximately 10 minutes. 

 

Empty whole can of peeled tomatoes over onion. butter mixture. Add in heavy cream, bring to boil. Reduce to simmer and simmer about 20 minutes. Using a muddler or a fork and some elbow grease, crush tomatoes in the pot, still over heat, until small bite-size pieces remain. Stir, add salt and pepper.

 

Serve in two large soup bowls or four smaller soup cups. Top with basil if desired. 

 

Enjoy! Pairs so well with cheese bread, garlic bread, or grilled cheese! 

​

​

​

​