Friday, October 22, 2010

tomato soup

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I'm still on China time and trying to get back in to the groove of things.  China was fabulous and I'll post some pics after I get them organized.  The weather is supposed to become wet and ugly for us, here in North Idaho that is, so I figured that now is a great time to share this fabulous tomato soup recipe I have.  Not even my vita mix could get it to come out completely smooth, but the flavor is stupendous!

Cream of Tomato Soup

4 tablespoons unsalted butter
2 (28-ounce) cans diced tomatoes, drained reserving
3 cups of the juice
1 medium onion, chopped fine
2 tablespoons brown sugar
1 tablespoon tomato paste
2 tablespoons flour
1 3/4 cups chicken broth
1/2 cup heavy cream
salt, pepper and cayenne pepper to taste

Melt the butter in a large pot or dutch oven, over medium heat. Add the onion and slightly carmalized.  Add the tomatoes and allow the onions to complete carmalization process. 
Stir in the flour, cook one minute.  Slowly add the broth and the reserved juice from the tomatoes.  Bring to a simmer, cover and cook ten minutes.  Puree the soup using either a blender or immersion blender.  Return pureed soup to pot and stir in the cream.  bring to a simmer and season with salt, pepper and cayenne pepper to your taste preference.

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