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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, coarsely chopped
- 1 (28-ounce) can whole peeled tomatoes in their juices
- 1 can water
- 2 tablespoons chicken bouillon
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
Directions
- In a sauce pan, heat the olive oil and butter together.
- To the oil and butter add the onions and start to wilt them. You want them to turn soft, not brown. To this add the thyme and salt and enough water to cover the bottom of the pan. At this point turn off the heat and let the mixture wilt.
- In a medium pot, add the tomatoes, water, bouillon, bay leaves and bring to a boil.
- By now the onions should be good and wilted. Add them to the tomatoes and turn down the heat.
- After about 15 minutes to 30 minutes you will need remove the bay leaves.
- Using your blender or hand held blender you will need to puree the hot mixture. Be very careful as the contents of the pot and blender will be very hot. If you are using a blender you will need to do this is small batches and return the whole thing back to the pot. Let this mixture rest for a few minutes.
- This is very good with a grilled cheese sandwich to dip into the soup.
- Enjoy!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 823g | |
| Calories 301 | |
| Calories from Fat 226 | 75% |
| Total Fat 25.61g | 32% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2723mg | 113% |
| Potassium 543mg | 16% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 10.88g | 7% |
| Protein 3.29g | 5% |
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