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Thursday, May 21, 2015

Creamy Tomato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 4 ounces butter
  • 2 stalks celery, chopped fine
  • 2 small carrots, chopped fine
  • 1 large onion, chopped fine
  • 2 -4 tablespoons flour
  • 2 (28 ounce) cans diced tomatoes, undrained
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 4 cups chicken stock
  • 2 cups cream or 2 cups milk, depending on your preference
  • 1 teaspoon paprika (or more)
  • 1 teaspoon curry powder (or more)
  • 1/4 teaspoon pepper
  • salt, to taste

Recipe

  • 1 melt butter in a large saucepan.
  • 2 saute celery, carrots and onions in melted butter until tender.
  • 3 stir in flour.
  • 4 cook 2 minutes, stirring constantly.
  • 5 add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
  • 6 simmer for 30 minutes, stirring occasionally.
  • 7 remove from heat and discard bay leaf.
  • 8 puree well (in batches) in a food processor or blender, or use a thunderstick.
  • 9 add all remaining ingredients and stir well.
  • 10 reheat to serve hot, or refrigerate and serve cold later. it also works at room temperature, but i like warm to hot best.

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