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Cream Of Tomato Soup

Meal.Mates's picture
Ingredients
  Chopped tomatoes 2 Cup (32 tbs)
  Chopped celery leaves 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Basil leaves 4 Large
  Parsley sprigs 1
  Marjoram sprig 1
  Bay leaf 1
  Butter 3 Tablespoon
  Unbleached flour 2 Tablespoon
  Half and half 2 Cup (32 tbs)
  Chicken stock 1 Tablespoon
  Paprika 1⁄4 Teaspoon
  Sour cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Minced parsley 2 Tablespoon
Directions

Cook chopped tomatoes, celery, carrot, onion, sugar, and herbs in 1 tablespoon of the butter, covered, until vegetables are soft.
Discard herbs and force vegetables through food mill with stock.
Melt remaining butter until bubbly, add flour and cook, stirring, 3 minutes.
Gradually add cream; cook and stir until smooth and slightly thickened.
Add vegetable puree, stock base, paprika and pepper; simmer, stirring occasionally, 20 minutes.
Blend in sour cream and heat just to melt; do not boil.
Cool, chill and adjust seasonings with salt and basil.
Garnish with diced tomato and minced parsley.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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