Cream Of Tomato Soup

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1		Carrot - finely chopped
1		Whole plum tomatoes - (35 oz) - chopped,
		Juices reserved
4		Fresh basil leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Heavy cream
		Croutons - (optional)

Recipe Instructions

Melt the butter in a large pot over medium heat. Cook the onion, celery, and carrot, stirring occasionally, until onion is soft and translucent.

Add the tomatoes, basil, salt, and pepper. Cook for 15 minutes.

Puree the soup in batches in a food processor or blender. Return soup to the pot, stir in the cream, and warm through over low heat.

Pack soup in a preheated thermos. Pack croutons separately to garnish soup when serving.

This recipe yields 6 to 8 servings.

Source:
THE BROWN BAG LUNCH by Susan Epstein (c) 1996 - Macmillan, New York, NY - 116 pages - $9.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.