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    You are in: Home / Recipes / Summer Chream of Tomato Soup Recipe
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    Summer Chream of Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Brookelynne26's Note:

    From Bountiful by Diane Cu and Todd Porter. If your tomatoes are firm or a bit off season, you will want to simmer them for 30 minutes before blending and add a bit more sugar.

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    Units: US | Metric


    1. 1
      In a large pot, heat the oil over medium heat. Add the celery and onion and cook until softened. Add the tomatoes, parsley, and basil.
    2. 2
      Raise the heat to medium high and bring the mixture to a simmer, then reduce the heat to medium and cook for 10 minutes. Remove the pot from the heat. In batches, transfer the mixture to a blender and blend neil smooth. Strain through a sieve into a large, clean pot.
    3. 3
      In a small saucepan, melt the butter over medium-high heat. Whisk in the flour, stirring frequently. Continue to cook until the mixture i golden brown and has a slightly nutty aroma.
    4. 4
      Heat the pureed mixture to a simmer. Ladle 1 cup of the mixture into the flour and butter mixture and whisk to combine. Pour this combination into the large pot of pureed tomatoes and stir to combine. Simmer for 5 minutes.
    5. 5
      Add the brown sugar, salt, cream, and milk, then taste for seasoning. Add additional sugar or salt to taste. Garnish with a thyme sprig and serve hot.

    Ratings & Reviews:


    Nutritional Facts for Summer Chream of Tomato Soup

    Serving Size: 1 (552 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 322.4
    Calories from Fat 163
    Total Fat 18.2 g
    Saturated Fat 8.4 g
    Cholesterol 41.4 mg
    Sodium 1282.9 mg
    Total Carbohydrate 36.9 g
    Dietary Fiber 7.8 g
    Sugars 24.0 g
    Protein 8.0 g

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