Summery Fresh Tomato Soup
- 3 tablespoons unsalted butter
- 3/4 cup minced sweet onion, such as Vidalia
- 1 1/2 pounds tomatoespeeled, seeded and chopped, with juices
- 1 teaspoon tomato paste
- 2 cups low-sodium chicken broth
- 1 basil sprig
- Salt
- Freshly ground pepper
- 12 thin baguette slices, toasted
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- In a large saucepan, melt the butter.
- Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the tomatoes and their juices, along with the tomato paste and cook, stirring, for 5 minutes.
- Add the broth and basil and season with salt and pepper.
- Simmer until the tomatoes are broken down, about 15 minutes.
- Discard the basil and puree the soup until smooth.
- Preheat the broiler and arrange the baguette toasts on a baking sheet.
- Sprinkle with the cheese and broil just until melted, about 30 seconds.
- Serve the soup with the cheese toasts.
unsalted butter, sweet onion, tomato paste, chicken broth, basil, salt, freshly ground pepper, thin baguette, cheese
Taken from www.foodandwine.com/recipes/summery-fresh-tomato-soup (may not work)