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SOUPS
Herbed Tomato Soup
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Herbed
Tomato Soup |
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Much better than
Campbells...
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¾
cup |
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unsalted butter, divided |
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2
Tbs |
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extra virgin olive oil |
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1
large |
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onion, thinly sliced |
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4
sprigs |
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fresh thyme |
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4
large |
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basil leaves, chopped |
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salt
and fresh ground pepper to taste |
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2 ½
lbs |
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fresh tomatoes, peeled and cored |
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3
Tbs |
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tomato paste |
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1/3
cup |
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flour |
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4
cups |
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chicken broth |
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1
tsp |
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sugar |
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½
pint |
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heavy whipping cream |
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croutons for garnish |
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1 |
Melt ½ cup
butter in a large saucepan and add olive oil.
Add onion, thyme, basil, salt and pepper and
cook, stirring occasionally, until onion is
wilted. Add tomatoes and tomato paste and stir
to blend. Simmer 10 minutes. |
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2 |
Place flour
in small mixing bowl and add 5 Tablespoons of
chicken broth, stirring to blend. Combine flour
mixture with tomato mixture. Add remaining broth
and simmer 30 minutes, stirring frequently to
prevent scorching. |
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3 |
Puree soup
in food processor or blender, then return to
heat and add sugar and cream. Simmer, stirring
occasionally, 5 minutes. Swirl in remaining
butter. |
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4 |
Serve hot or
cold, garnished with croutons. |
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Servings: 8 |
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Cooking Tips |
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*If you don't have
fresh thyme and basil on hand, substitute 1 t. dried for
each |
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**If you don't want
to use fresh tomatoes, substitute 35 oz. can of
tomatoes, with liquid
***Make this a vegetarian soup by substituting vegetable
broth for the chicken broth. |
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