Cream of Tomato Soup

Submitted by Jenn_B

"I clipped this out of a magazine a few years ago and just whipped it up for my sick daughter. It is so good!"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 7 cups
• Serves: 4-6

ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1⁄2 cup finely chopped shallots or 1/2 cup onion
• 2 garlic cloves
• 3 cups chicken broth or 3 cups vegetable broth
• 3 cups crushed canned tomatoes
• 1⁄2 cup half-and-half
• salt and pepper
• 1 tablespoon finely chopped parsley

directions

1. 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.
2. 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.

Reviews

[Outta Here]

So easy and so good! Perfect blend of flavors. Beats the heck out of that Campbell's stuff. I added some chopped chives and shredded Parmesan as a garnish. Made for Spring 2013 PAC.

 

[mums the word]

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.