1/4 cup olive oil (I use about half that)
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 rib celery, finely sliced (I leave this out as I don't typically have celery and don't want to buy a huge bunch for one rib)
2 28oz. cans diced tomatoes
1 T tomato paste
1 T sugar
2 cups chicken or vegetable broth
1 T dried basil
salt & pepper to taste
1 cup heavy cream (I use about 1/3 this amount)
Parmesan cheese
Heat olive oil in large stock pot and add onions, garlic and celery. Cover and cook until soft, about 3 minutes. Uncover and cook another 5 minutes. Add diced tomatoes, tomato paste and sugar and cook 5 minutes. Add broth and seasonings and cook 10 minutes. Puree soup in a blender or with a hand held submersible blender. (If you use a blender, only fill it about half-way. The hot liquid will expand and explode out the top if the blender is too full.) Add cream and heat through. Serve with Parmesan cheese.
Monday, December 10, 2007
Cream of Tomato Soup
tabs:
mel,
soup,
tomatoes,
vegetarian
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1 comment:
I LOVE this soup! Thanks, Mel!
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