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French Cream Of Tomato Soup

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Olive oil/Vegetable oil 1 Tablespoon
  Yellow onion 1 Large, peeled and chopped
  Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Tomato paste 3 Tablespoon
  All purpose flour 4 Tablespoon
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Half and half 1 Cup (16 tbs)
Directions

1. Heat 2 tablespoons of the butter with the oil in a 3-quart saucepan over moderate heat. Add the onion and cook, uncovered, for 5 minutes.
2. Stir in the tomatoes and tomato paste, and cook for 2 or 3 minutes. Blend in the flour, then add the chicken broth, sugar, salt, and pepper. Cover and simmer for 15 minutes.
3. Puree the mixture in an electric blender or food processor, then return the puree to the saucepan and add the half-and-half. Bring the soup to a simmer, and simmer, uncovered, for 2 or 3 minutes. Stir in the remaining 2 tablespoons of butter.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday
Cook Time: 
26 Minutes

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