Now that it’s almost fall and school is back in session, pumpkin recipes are popping up just about everywhere. But it can be a tricky ingredient when baking low carb and gluten-free, as it adds a great deal of moisture and can make your treats gummy and wet. Read more
This recipe has saved us on winter nights when we’re too tired to cook. The preparation and cooking time together take about 10 minutes. The soup is rich and filling, but doesn’t leave you feeling heavy. Slice a piece or two of whole grain bread for dipping. The soup will keep in the refrigerator for a few days, so take advantage of the leftovers.
32 fl oz tomato juice (Make sure you use 100% tomato juice with no added sugar or high fructose corn syrup. Beware of products labeled ‘Tomato Juice Cocktail’.)
1 large onion thinly sliced
2 tablespoons extra-virgin olive oil
1 cup half-and-half or light cream
1 tablespoon finely chopped fresh basil
In a pot fry the onions in the olive oil, stirring occasionally until they begin to brown.
Add the tomato juice, stir, and cover until the soup boils. Pour in half-and-half or cream and bring to a boil again. Stir to make sure the cream doesn’t burn. Lower the heat, add the basil and cook for 2-3 minutes.