Recipe by Muffin Goddess
Posting this for safekeeping, since I'm postively drowning in recipe clippings and cards. I don't usually like cream soups, but this one I love! Recipe from Wilson Farms in Lexington MA. Servings are a guess.
Top Review by Vinca
A very good soup and a great way to use up my tomatoes and basil! I cooked the onions and celery in a bit of olive oil first, then proceeded. To boost the tomato flavor I added 8 oz. tomato sauce to the mix. After reducing the soup a little I added a splash of heavy cream because that's all I had in the house. I gave it a whoosh with the hand blender, but left a little chunky texture. We'll be having this again.
- 473.18 ml chicken broth
- 946.36 ml ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)
- 78.07 ml coarsely chopped sweet onion
- 118.29 ml coarsely chopped celery (I usually use about 3 large ribs)
- 2.46 ml sugar
- 118.29-236.59 ml light cream
- 14.79 ml fresh basil (optional) or 14.79 ml fresh dill, chopped (optional)
- salt, to taste
- fresh ground pepper, to taste
Directions See How It's Made
- Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
- Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
- Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
- Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).