Yellow Tomato Soup: a Remembrance of Summer.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.57 ml olive oil
- 29.57 ml butter
- 59.14 ml whole wheat pastry flour
- 1 onion, diced
- 2 (680.38 g) can chicken stock
- white wine, to taste
- 907.18 g yellow tomatoes, peeled
- 340.19 g can evaporated milk
- herbes de provence
- drizzle honey
- parmesan cheese
- crouton
directions
- Saute onion in butter and olive oil until sweated.
- Add flour and cook for 1 minute.
- Dump in tomatoes, wine, and chicken stock. Simmer for 15 minutes until tomatoes have fallen apart.
- Season with herbs de provence or basil.
- Use an immersion blender to puree.
- Add as much of the evaporated milk as pleases you, to taste. Check your seasonings. Add the honey if it is a tad acidic.
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RECIPE SUBMITTED BY
I cook. I educate. I read. I knit and spin. There. That's the most interesting things bout me!