Easy to make, rich, creamy flavor without the cream. Prep: 5 minutes; start to finish 45 minutes.
Ingredients
- 4 T butter
- 1/2 large onion, cut into wedges
- 1 28-oz can tomatoes, whole peeled or crushed
- 1 1/2 c water or chicken or veg. broth
- 1/2 tsp salt
Directions
- Melt butter over medium heat in large saucepan or dutch oven
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 tsp salt.
- Bring to a simmer.
- Cook, uncovered, for about 40 minutes, stirring occasionally and adding salt as needed.
- Blend the soup, then season to taste. Immersion blender or regular blender.
