Cold Tomato Soup
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned chicken broth||14 Ounce|
|Canned diced tomatoes||14 Ounce|
|Canned tomato puree||14 Ounce|
|Heavy cream||2 Cup (32 tbs)|
|Cornstarch||2 Tablespoon, blended with a little water|
|Dried basil||1 Tablespoon|
Melt the butter in a skillet over medium-low heat.
Saute the onion in the butter for 4 to 5 minutes.
Add the chicken broth, tomatoes, tomato puree, basil and cream and bring to a boil.
Reduce heat and stir in the cornstarch mixture.
Blend for 5 seconds
Cook the cream mixture for 3 minutes or until thickened, stirring constantly (use less cornstarch for less thickness).
Remove from heat.
Chill, covered, in the refrigerator for at least 30 minutes.