Tomato Soup (Butter-based) by Barbara

Switching to butter instead of olive oil really improves the flavor of my tomato soup. That's what I learned this summer after making tomato soup four times during August when our plants were overflowing with cherry tomatoes.

This soup is so simple. Five ingredients.  The tomatoes really shine.  

---Barbara

Butter-based Tomato Soup

Makes 6 servings

2 T. unsalted butter

1 large onion (Spanish), sliced into crescents

salt

2 lbs. of cherry tomatoes, washed and dried

1 T. dried French basil

2 T. fresh basil for garnish

In a 3 or 4 quart pot with a lid, on medium low, saute the onion in the butter with a pinch of salt until they begin to soften, about 5 minutes.  

Add the cherry tomatoes and dried French basil with a generous pinch of salt, and cover and simmer until the tomatoes burst, about 45 minutes.  It might take longer, up to an hour.  

Turn off the heat, and puree with a hand blender.

Taste and add salt if needed.  

Serve with torn fresh basil leaves as a garnish.  

B

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