Click on a category to see more recipes in this category
Ingredients
1 Stick unsalted butter
1 Large yellow onions, chopped
1 (28 oz) Can Italian whole or chopped plum tomatoes, with their juice
1/2 Cup dry vermouth
1 Tablespoon sugar
1 Heaping teaspoon dried tarragon
Kosher salt to taste
Sour cream for serving
Instructions
Melt butter in a large skillet set over medium heat. Add onion and cook until golden, about 15 minutes, stirring often to cook evenly.
Combine tomatoes, vermouth, sugar, and tarragon in a crockpot. Scrape contents of skillet into tomato mixture. Cover and cook on LOW for 5 to 6 hours.
Pur�e with a handheld immersion blender and season with salt to taste. Keep warm on LOW without letting it come to a boil until serving. Ladle hot soup into bowls and top with a spoonful of cold sour cream.