Sweet Onion & Tomato Soup With Fresh Basil Cream

This comes from The Best Freezer Cookbook. I like this with the fire roasted tomatoes. I think the brand I used was Muir Glen. Also, don't leave off the basil cream, it adds a little something extra that is really nice. I also just used my immersion blender to blend this right in the pot. Enjoy!

• Ready In: 30 mins
• Serves: 6

Ingredients

• For Soup

• 2  tablespoons butter
• 1  large onion, diced
• 4  cups  chicken stock
• 28  ounces  diced canned tomatoes with juice
• 1⁄4 teaspoon cayenne

• For Basil Cream

• 1⁄2 cup  whipping cream
• 2  tablespoons  finely chopped fresh basil

Directions

1. In large saucepan, heat butter over medium heat. Add onion and cook for 15 minutes until starting to brown.
2. Add stock, tomatoes and cayenne.
3. Bring to a boil.
4. Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
5. Allow to cool slightly, then puree in blender or food processor.
6. You might need to do this in batches as warm liquids WILL EXPAND in the blender.
7. If freezing: allow to cool Ladle into freezer containers. Label and freeze for up to 4 months.
8. To serve:
9. Thaw soup in fridge overnight or use microwave.
10. Place in saucpan and heat through.
11. While soup is heating, make basil cream.
12. Basil Cream:
13. Place whipping cream in a bowl and whip with beaters until soft peaks form. Stir in finely chopped basil.
14. To serve soup:
15. Ladle soup into a bowl an top with a dollop of the basil cream.
16. Serve with Crunchy wedges if desired.