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.
easy cold vegetarian tomato and basil soup recipe, source:thespruce.com
cauliflower and dill soup recipe, source:thespruce.com
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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