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Cream Of tomato soup

Posted at July 4, 2018 20:33 by Carl Davidson in Blog
Cream Of tomato soup

Cream Of tomato soup

This is only one of the very best recipes that I have because it could be put together right away. When tomato season is here, you will find me which makes this fairly and satisfying soup regularly.

MAKES : 4-6 servings
TOTAL TIME : Prep: 10 min. Cook: 45 min.


  • 1 cup chopped onion
  • one-quarter cup butter, cubed
  • 3 pounds fresh tomatoes, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • a half teaspoon dried thyme
  • one-quarter teaspoon pepper
  • one-quarter cup all-purpose flour
  • 4 cups chicken broth, divided
  • 1 cup heavy whipping cream

In a large saucepan over moderate heat, saute onion in butter until tender. Add the tomatoes, tomato paste, salt, sugar, basil, thyme, and pepper; simmer for 10 minutes, stirring periodically. Combine flour and 3/4 cup broth; produce a smooth paste; slowly stir into tomato mixture with staying broth.Bring to a boil; stir and cook for two minutes, or until thickened. Reduce heat; cover and simmer for half an hour or until berries are tender. Remove from heat. Stir in cream; function immediately.Yield: 4-6 servings.



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Other Recipe Cream Of Tomato Soup


  • Two tablespoons unsalted butter
  • Two tablespoons extra-virgin olive oil
  • One medium onion, very thinly sliced
  • Three garlic cloves smashed
  • 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
  • 1 cup water
  • 2/3 cup heavy cream
  • One tablespoon sugar
  • one-quarter teaspoon crushed red pepper
  • one-quarter teaspoon celery seed
  • one-quarter teaspoon dried oregano
  • Salt and freshly ground pepper
  • Four three-quarter-inch-thick slices of white country bread, crusts trimmed, bread cut into three-quarter-inch dice

How to Make It
1. In a large saucepan, melt one tablespoon of the butter 1 tbsp of olive oil. Add the sliced onion and then smashed garlic and cook over medium heat, occasionally stirring, until softened about 5 minutes. Reduce the heat to medium and simmer for 10 minutes.

2. In a skillet, cook the remaining 1 tbsp of butter over moderately higher heat until it starts to brown, about 1 minute. Add olive oil to the skillet. Add the diced bread and cook over reasonably large heat, stirring periodically, until it’s slightly browned about 6 minutes. Transfer the bread to the skillet and toss well.

3. Working in batches, transfer the tomato soup into a blender and puree until smooth. Return the soup to a fresh kettle and rewarm the soup if needed.

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