Cream Of Tomato Soup (vegetarian)

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I adapted today’s lunch recipe from The Silver Spoon cookbook. I used vegetable stock where it called for water, but you can always change back to water if you don’t have stock. They also called for 2 1/4 Lbs. of plum tomatoes, but since I didn’t have the time to shop for fresh tomatoes, I instead, used canned, organic diced tomatoes. Great with a crunchy loaf of French bread.

2 Tbsp. butter
1 onion, thinly sliced
3 (14.5 ounce) cans of organic, diced tomatoes
2 potatoes, diced
1/2 cup heavy cream
Salt and pepper
Parmesan cheese, freshly grated, to serve
3 cups vegetable stock

Melt the butter in a large pot, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomatoes and season with salt and pepper. Pour in stock, add potatoes and bring to a boil. Lower the heat and simmer for 1 hour. Take off heat and use immersion blender to smooth ingredients. Reheat and add in the cream. Serve with Parmesan cheese.

Wine served: 2010 Sassello Bolgheri Rosso

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