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Cream of Tomato Soup

Combine and Sauté:

4 tablespoons butter
1 chopped onion
1 chopped carrot
3 tablespoons flour
dash white pepper
1 teaspoons dried thyme
1 clove minced garlic
Add:

1 quart chicken broth
10 - 15 chopped tomatoes
salt to taste
cook 1 - 11⁄2 hours
Add up to 1 pint heavy cream

Strain, adjust seasoning, add cream and instant mashed potatoes to thicken.

Another recipe:

35-ounce "box" of imported Pomi brand Italian pureed tomatoes
2 dry yellow onions chopped
2 tablespoons butter
2 cans chicken broth (Campbell's concentrate)
1 teaspoon dry basil or mixed herbs
about a pint of heavy cream
salt

Chop onions until they are mush. I use the food processor. Sauté in butter in the bottom of large sauce pan or stock pot. Important that they cook long and slow so they will taste mild and tender. Then add chicken broth (not diluted) and basil and simmer a while to soften the dry herbs. Add tomato, simmer for a few minutes then add cream and salt. It takes a lot of salt.

-Kate