Um...so it's STARTING to feel like fall!

This is not going to turn into a recipe blog (I promised Will:)...but I can't help myself!  This was just too yummy.

Amazing!  It's so nice that we're starting to finally hit the 50's (at night) here in TX.  Nothing reminds me of cool weather more than some tomato soup...and I'm not talking about Campbells! 

So, in honor of the cool(er) weather, I made this:

If you have about an hour or so to make dinner...you should try this!  Not all that healthy, but it is super yummy! I toasted some french bread with a little cheese on top to dip.  Voilla!

Here's the recipe: adapted from "The Kitchen" Restaurant in Boulder, CO.

The Kitchen's Tomato Soup (somewhat adapted)

1/3 pound (1 1/3 sticks) good-quality unsalted butter

1 large yellow onion, sliced

Sea Salt

2  24-oz cans of good-quality whole peeled organic tomatoes, undrained (I use San Marzano brand)

1 cup  half n' half

Shredded Parmesan Cheese, for finishing

Fresh ground pepper, for finishing

In a large saucepan, melt butter over low heat  Add onion slices and a good pinch of salt.  Reduce heat to very low, cover, and cook onion for about 30 mins or until translucent and soft (not browned).

Add tomatoes with their juices.  Increase heat to simmer and cook for 25 minutes.

Working in batches, blend tomato-onion mixture in a food processor or blender (you might need to wait until cooled slightly), adding half n' half (or cream) while blending. Taste and adjust seasoning. If needed, return to pot and heat on low.  Dish into bowl and top with parm and pepper.

Delish! I hope you enjoy as much as I did.