World Famous Cluck & Squeal Tomato Soup

Melt the butter in a medium pot over medium-low heat. Add the onion, coat it well in the butter and let it soften for 2–3 minutes. Add the water, turn the heat to medium-high and cook until the onion is soft and translucent.

Add the diced tomatoes, white kidney beans and vegetable broth. Combine well and keep the heat at medium-high for a simmering boil for 10 minutes.

Blend the hot soup in small batches, filling the blender no more than halfway. Start slowly and pulse while holding the lid on tight, then purée on high until smooth. Return the soup to the pot over medium heat and bring it back to a low simmer.

Whisk in the All Purpose, salt and light olive oil. Add the Parmigiano rind now, if using, for a rich umami depth.

When the soup starts to lightly boil, reduce the heat to low and simmer for 10–12 minutes. Turn off the heat and stir in the lemon juice. Enjoy!