Skip to main content Share
& Save

Tomato Soup

By Paula Deen

JUMP TO RECIPE

Ingredients

  • 3 lbs (about 9 globe or 24 plum) stemmed, halved, and seeded tomatoes
  • 3 tablespoons unsalted butter
  • 1 chopped medium white onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons fresh oregano

Directions

Preheat the boiler.

Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins.

Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO POST A REVIEW.

roberta

December 03, 2014
is there pasta in this soup? glad your back paula, missed you...Roberta&doug.....

Mary Sabol

April 01, 2014
Miss you Ms Paula!!!!

Judy Jenkins

February 01, 2014
Dear Paula I like watching you and your boysI like the food you makel do miss seeing you on TV.I hope we could be friends.

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.

No questions