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Cold Spiced Tomato Soup

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Ingredients
  Unsalted butter 1 Teaspoon
  Diced carrot 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned plum tomatoes/3 pounds fresh tomatoes 1 3⁄4 Pound (1 Can,1 Pound 12-Ounce, Imported)
  Rich chicken stock 1 Quart
  Chopped fresh basil/1 1/2 teaspoons dried basil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Whole black peppercorns 1⁄2 Teaspoon
  Whole clove 1
  Bay leaf 1
  Dried thyme 1 Pinch
  Vegetable seasoning To Taste
  Chopped scallion 1 Tablespoon (For Garnish)
Directions

Melt the butter in a 3 1/2-quart pot, preferably nonstick; add the carrot, celery, onion, and garlic, and toss over medium heat for 1 minute.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.

Recipe Summary

Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato

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