Ingredients:
- 4 Tbsp unsalted butter
- 1/2 a large onion cut in quarters
- 1-28 oz can plum tomatoes
- 1 1/2 cups chicken broth
- 2 to 4 fresh basil leaves, finely chopped (optional)
- fresh grated parmesan and sprig of fresh parsley for garnish (optional)
Directions:
- Add unsalted butter to dutch oven or large, heavy bottom pot. Melt butter over medium-low heat. Don’t let the butter get brown.
- When butter is melted, add the onion, the can of tomatoes and the broth. Add the fresh basil now if using. Let this come heat over medium heat until it starts to steam.
- Turn the heat down, cover the pot and let simmer for 35 to 40 minutes.
- Remove the pot from the heat and use an immersion blender until the soup is smooth. (If you don’t have an immersion blender, you can use a regular blender but blend in batches. You don’t want it to splash out and burn yourself.)
- Ladle out into bowls and garnish with fresh, grated parmesan cheese and sprigs of parley. (Or you can use grated, old cheddar instead.)
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