Gò0dNews for your Taste Buds
Homemade Cream of Tomato Soup by Pam Wattenbarger
T
his comforting soup is the perfect pickme-up on cold winter evenings. Preparation time is minimal and it uses common pantry ingredients. If you prefer, vegetable broth can be substituted for the chicken broth, and half-and-half can be substituted for the heavy cream. Serve the soup with a loaf of crusty bread or grilled cheese sandwiches for a true comfort meal.
Ingredients • ½ cup (1 stick) butter • 1 medium onion, diced • 2 cups Chicken Broth • 2 cans (28 ounces each) diced tomatoes, undrained • 1 tablespoon Italian seasoning • ½ teaspoon salt • ½ teaspoon pepper
Instructions 1. In a large saucepan, over medium heat, melt the butter. Add the chopped onion and cook, stirring often, until the onion is transparent, about 5 to 7 minutes. 2. Add the chicken broth, crushed tomatoes, Italian seasoning, salt, pepper, and sugar, if using. Bring the mixture to a boil.
3. Stir in the heavy cream. Reduce the heat to simmer. Simmer for 30 minutes, stirring occasionally.
• 2 cups heavy whipping cream 42 // January 2021
About The Author
• 1 tablespoon sugar (optional) Pam Wattenbarger is a cookbook author whose newest book, The Gluten-Free Meal Prep Cookbook, was released December 22nd, 2020. Find her online at simplysouthernmom.com.
