Tomato Soup
Source of Recipe
Carol
List of Ingredients
1 cup diced onion
1 cup diced celery
1 Tbsp. butter
1/4 tsp each marjoram, thyme, and basil
salt and pepper to taste
1 28oz can diced tomatoes
equal amount of chicken OR vegetable stock(I just fill up the empty can
with the stock)
1 cup heavy cream{1/2 & 1/2 or milk}
In a medium stock pot, melt butter. Add onion and celery and cook over
med-hi heat until transparent. Add dried herbs, and season with salt and
pepper. Cook for another minute, just until the herbs become aromatic.
Pour canned tomatoes into pot. Using the empty can as measure, fill with
chicken stock. Add this to pot. Bring to boil, reduce heat, cover and
simmer for one hour if you have the time. If not, proceed immediately to
the next step.
Pour prepared soup into a food processor, blender, or food mill in batches
to create a smooth consistency. As it is processed return the processed
soup to a heat proof pot. Add the cream, and heat through being careful
not to boil.
Taste to adjust seasoning (salt and pepper) before serving.Recipe
|
|
member logon
