BABY IT'S COLD OUTSIDE TOMATO SOUP

FROM THE KITCHEN OF BETTI'S BEEHIVE

TOMATO SOUP

1 medium yellow onion peeled and chopped

1/4C or less olive oil

2 28 oz Can Italian plum peeled tomatoes IMPORTED (not usa grown)

1 qt chicken stock

1 clove garlic minced

salt and pepper

pesto

optional: 1   15.5oz can white beans or 1/2C cooked rice

1) In a large saute pan ( I use cast iron) heat the oil and cook the onions with salt & pepper until translucent (about five minutes)

2) Slowly using your fingers break up the tomatoes and add the "chopped tomatoes & their juices to the onion mixture,  continue to cook on a medium heat for about ten to fifteen minutes.

3) Meanwhile in a stockpot add the chicken broth and simmer.

ONIONS COOKING UNTIL TRANSLUCENT

ADDING THE TOMATOES SLOWLY

THE CORRECT TOMATOES MAKE ALL THE DIFFERENCE 

SOUP ALL READY TO BE LADLED  AND GARNISHED WITH PESTO