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Cream of Tomato Soup

Source: Le Cordon Bleu Home Collection - Soups
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 6
This soup is best made with fresh tomatoes that are in season and very ripe. The result is a soup with that beautifully sweet tomato flavor.
RECIPE INGREDIENTS
2 tablespoons olive oil
1 onion, sliced
2 cloves garlic, chopped
3 large stalks of fresh basil
1 sprig of fresh thyme
1 bay leaf
2 1/2 tablespoons tomato paste
2 lb. very ripe tomatoes, quartered
Pinch of sugar
1 cup chicken stock
1/3 cup whipping cream
Fresh basil leaves, cut into thin strips, to garnish
Cream of Tomato Soup Recipe at Cooking.com
DIRECTIONS
Heat a large saucepan with the oil and gently cook the onion for 3 mintutes, or until it is soft without being colored.


Add the garlic, basil stalks, thyme, bay leaf, tomato paste and the fresh tomatoes. Season with the sugar, salt and black pepper. Pour in the chicken stock and bring to a boil, reduce the heat, cover and simmer for about 15 minutes. Discard the bay leaf.


Puree in a blender or food processor and strain through a fine sieve. Return to the pan, stir in the cream or half-and-half and reheat gently without boiling. Check the seasoning.


Serve the soup in bowls or one large soup dish, garnishing the top with strips of basil.


CHEF'S TIP: If tomatoes are out of season and lack flavor, two 16-oz, cans of tomatoes can be used and will also give excellent results.


Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 137
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 11g
Sodium: 54mg
% Cal. from Fat: 66%
Cholesterol: 18mg
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Denise, NJ Reviewed: 10/28/2008
This isn't a soup recipe...
This should be called tomato sauce... it was far too thick to call soup. My husband didn't like it at all... Sorry.
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