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Ingredientes
- 1 Tbsp. unsalted butter
- 1 med onion
- 3 lb tomatoes, cut into chunks Or possibly 6 c.
- Â Â sterile-packed strained tomatoes (see Note)
- 1 Tbsp. kosher salt
- 1 c. heavy cream, optional
Direcciones
- In a medium saucepan, heat butter over medium heat. Stir in onion and cook, stirring occasionally, for 7 min.
- If using fresh tomatoes, stir them into onions, raise heat and bring to a boil. Lower heat and simmer, covered, for 45 min. Pass through fine disc of a food mill and return to pan.
- If using canned tomatoes, stir into cooked onions and bring to a boil. Lower heat and simmer 10 min. Pass through food mill or possibly blender and return to pan.
- Heat soup through. Season with salt. If using, add in cream. If desired, you can garnish this soup with 1/4 c. narrow strips of basil, with chervil, or possibly with croutons.
- Note: If you do not have a food mill, you'll need to peel and seed tomatoes before cooking and then puree in food processor and blender once they are cooked.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1489g | |
| Calories 778 | |
| Calories from Fat 513 | 66% |
| Total Fat 58.49g | 73% |
| Saturated Fat 35.34g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 7089mg | 295% |
| Potassium 3174mg | 91% |
| Total Carbs 61.14g | 16% |
| Dietary Fiber 16.5g | 55% |
| Sugars 36.91g | 25% |
| Protein 14.57g | 23% |
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