I should have taken a picture when I made this, but it disappeared quickly--Oops . . .
While my kidlet was home due to the two freak snowstorms, I did a lot of cooking. This recipe was originally a Weight Watcher's 0 point recipe. Don't worry, we got rid of that pesky goose egg and added points. I have no idea how many calories per serving, but I do know my 10-year-old had about three or four meals consisting of this soup.
1 medium onion, chopped
2-14.5 oz. cans of diced tomatoes
1- 6 oz. can tomato paste
1 t. basil
1 t. salt
1/2 t. thyme
1/4 t. pepper
4 c. chicken broth
@ 1/2 c. heavy cream
Saute onions in pat of butter until translucent. Add rest of ingredients, EXCEPT cream. Simmer about 15-20 minutes. Puree soup using hand blender (if you have non-stick pans be very careful not to scratch them). Adjust seasoning to taste. Add cream until turns the color of cooked salmon.
Sorry, but eyeballing it is part of the deal. My kidlet tasted the soup prior to the cream and remarked that it tasted too herby. The cream adds a touch of richness that tamps down the herbs and brings out the tomato flavor.
I'm beat from editing GNOME. I managed to cut another 20% of the story and tightened it to within an inch of it's life. It is out with another beta reader