[CnD] Garden Fresh Tomato Soup

Marilyn Pennington mar04dale at gmail.com
Wed Nov 1 11:34:33 EDT 2017


Garden Fresh Tomato Soup

1/2 cup butter or margarine

2 tablespoons olive or vegetable oil

1 large onion, sliced

2 sprigs fresh thyme or 1/2 teaspoon dried thyme

4 fresh basil leaves or 1/2 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 1/2 pounds diced fresh ripe tomatoes or 2 cans (15 ounces each) Italian
tomatoes, undrained

3 tablespoons tomato paste

1/4 cup all-purpose flour

3 3/4 cups chicken broth, divided

1 teaspoon sugar

1 cup whipping cream

Croutons:

1 large garlic clove, sliced lengthwise

8 slices day-old French or Italian bread

2 tablespoons olive or vegetable oil

In a large saucepan, heat butter and oil over medium-high heat. Add onion
and seasonings. Cook, stirring occasionally, until onion is soft. Add
tomatoes and tomato paste; stir to blend. Simmer for 10 minutes. In a small
bowl, combine flour and 1/4 cup chicken broth until smooth. Stir into the
tomato mixture. Add remaining broth. Simmer for 30 minutes, stirring
frequently. Allow mixture to cool. In batches, puree tomato mixture in a
blender or food processor. Return mixture to pan. Add sugar and cream. Heat
through, stirring occasionally. For croutons, rub garlic clove over both
sides of the bread. Brush with oil and place on a baking sheet. Bake at 350
degrees for 10 to 12 minutes, or until toasted. Turn and toast other side
for 2 to 3 minutes. Just before serving, top each bowl with 1 or 2 croutons.

Makes 8 servings, 2 quarts.  Mama's Corner.

 



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