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Post by ellise on Oct 15, 2005 12:02:19 GMT 10
1/2 large onion, diced 8 oz of mushrooms, chopped 1 Tbsp olive oil 3 15-oz cans diced tomatoes 1/2 cup prepared basil pesto 1/2 cup canned corn (drained) Salt and pepper to taste Tomato juice (optional)
Put the onions, mushrooms and olive oil in the bottom of a medium-sized soup pot. Cook on Medium until the onions soften and the mushrooms give off their liquid and just start to brown on the edges,about 7 to 10 minutes. Add the cans of tomatoes, the pesto and the corn. Heat on Medium heat until the soup starts to bubble; then turn it down to a low simmer. Total cooking time for the soup will be about 15 minutes until good and hot. Season with salt and pepper.
This is a very thick soup. If you like your soup thinner you can add tomato juice to thin it out. I'd say a couple of cups of juice would be plenty.
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