Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Soup: Blue Hill Tomato Soup




Source of Recipe


Baltimore Jewish Times


List of Ingredients




1 yellow onion, small dice
2 carrots, small dice
3 celery ribs, small dice
1 32-ounce can whole
plum tomatoes
1 8-ounce can tomato juice
1/4 cup tomato paste
2 red peppers roasted and peeled, seeds removed
1 tablespoon olive oil
1 tablespoon dry thyme
1 1/2 tablespoons sugar
8 ounces heavy cream
Salt and pepper to taste




Recipe



Sweat the onion, carrot and celery in a tablespoon of olive oil, but do not brown. Add remaining ingredients, minus cream. Simmer on low heat for 25 to 30 minutes. Blend soup in a blender and push through a fine mesh strainer. (Fill blender only halfway when blending hot ingredients.) Put back on stove on low heat and slowly whisk cream into soup. Season to taste with salt and pepper.