Wednesday, March 11, 2009

Cream of Tomato Soup

Several of you have requested some recipes from me and I thought this might be the best way to present them. Then you wont lose them or have your son do his homework on the back of it. Now how do I know about that one!

Cream of Tomato Soup
This is nice and thick. It will stick to your ribs on a chilly day. Not a real picky recipe on amounts of the ingredients. Adapted from a recipe on FoodNetwork.

Ingredients & directions
4 Tablespoons of Butter melt it in a pan on low
2 medium Onion chopped add to pan
1 large Carrot diced small add to pan
Turn up the heat to medium till the onions and carrots soften, keep stirring.
Then Add 4 Tablespoons of Flour, cook and stir 3-5 minutes. (As flour sticks to the pan you need to move to the next step.)

Then add:
2 28 oz cans of Tomatoes (diced, stewed, whatever you have 4 14.5 oz cans work too)
2 14.5 oz cans of Chicken Broth and 1/2 can of water
About 3oz of Tomato Paste (half a small can, you can freeze the rest to use later.)
1 teaspoon Basil
1 teaspoon Thyme
2 Bay leaves, whole
Stir well. Bring to a boil, then reduce heat to simmer for about 15 minutes. Remove Bay leaves.

In small batches puree the soup in a food processor or blender.
Return it to the pan. Slowly add 2 cups of light Cream or Milk (Use anything heavier than skim milk.) Wisking it together. Simmer till heated through.

Salt and pepper to taste
We also like to add Garlic Powder and Parmigiana Cheese at the table.
Serve with some nice crusty bread.

If you chose to freeze this stop before you add the cream or milk (they will not freeze well in the soup.) Add cream or milk after defrosting.

Sure if it is the right time of the year use fresh tomatoes and seasonings. Canned and dried are the least expensive most of the time.

The recipe can be halved.

6 to 10 servings

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