pages

Translate

Thursday, May 21, 2015

Creamy Tomato Basil Soup (oamc)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 8
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 4 leaves fresh basil
  • 1 bay leaf
  • 2 (28 ounce) cans whole tomatoes, undrained
  • 3 tablespoons butter, melted
  • 1/4 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups nonfat milk
  • 1 teaspoon baking soda

Recipe

  • 1 combine onions, celery, basil, bay leaf and tomatoes in a stock pot. simmer until vegetables are tender, about 45-60 minutes.
  • 2 remove bay leaf. purée tomato mixture in a blender and then strain through a fine sieve or colander.
  • 3 return tomato mixture to stockpot.
  • 4 in a small mixing bowl, blend flour and melted butter into a smooth paste, then add a small amount of the tomato mixture. stir until smooth.
  • 5 gradually add the flour mixture to the stockpot, stirring continuously to avoid scorching and lumps.
  • 6 add sugar, salt, and pepper.
  • 7 if freezing ahead: cool completely. freeze in a gallon size freezer bag. serving day: thaw completely. reheat soup in stockpot, adding milk and baking soda. heat through but do not boil.
  • 8 if serving immediately: add 2 cups nonfat milk and 1 t baking soda. stir until well mixed then serve.

No comments:

Post a Comment