Cream of Tomato Soup
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
7 cups
- Serves:
- 4-6
ingredients
- 29.58 ml butter
- 29.58 ml olive oil
- 118.29 ml finely chopped shallots or 118.29 ml onion
- 2 garlic cloves
- 709.77 ml chicken broth or 709.77 ml vegetable broth
- 709.77 ml crushed canned tomatoes
- 118.29 ml half-and-half
- salt and pepper
- 14.79 ml finely chopped parsley
directions
- Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
- Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.
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Reviews
-
A nice tomato soup that is very simple to prepare. I prefer a creamier soup so I would add more cream to this but that is a personal taste. I noticed that the cream did not curdle when I added it so I am wondering if the addition of the butter at the end helps to prevent curdling. I was very pleased by that anyways. Made for Spring PAC 2013. Thank you for the recipe.