This is a great soup for cold days like today. We also LOVE it on Friday's during Lent.
I sliced a baguette and sautéed in a little olive oil to compliment the soup.
Tomato Basil Cheese Tortellini Soup
6 TB butter
1 onion, diced
28 ounce can tomatoes, cut up
46 ounce can tomato juice
6 TB sugar
3 bouillon cubes
black pepper, to taste
2 tsp. dried basil or 1/4 cup fresh
9 ounce package cheese tortellini
1 1/2 cups heavy cream
In large soup pot, sauté onions in butter until translucent. Add tomatoes and tomato juice until combined. Stir in sugar, bouillon, black pepper and dried basil. Bring soup to almost a boil, turn down to medium and add cheese tortellini. Cook 5 minutes. Turn off heat and add heavy cream.
Note: I like to use an immersion blender after adding the tomatoes for a smooth and creamy soup.
Recipe Source adapted from: The Pioneer Woman Best Tomato Soup Ever