Friday, June 23, 2017
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Garden to table 11-2-16

With cooler, fall weather coming on we love a nice soup at night for a light supper with a salad or sandwich. A favorite from childhood is cream of tomato. This recipe can use either fresh or canned tomatoes, although I prefer to save the few tomatoes I am still getting for salads or sandwiches. If you use canned, make sure you buy a brand that has a lot of flavor. You’ll never go back to canned soup once you’ve tried this!

1/2 cup plus 1 Tbsp. butter

2 Tbsp. olive oil

1 large onion, thinly sliced

1 tsp. dried thyme

1 tsp. dried basil

salt and pepper to taste

3 Tbsp. tomato paste

2 28 oz. cans tomatoes or 2 & 1/2 pounds

fresh tomatoes

1/4 cup flour

3 cups chicken broth

2 tsp. sugar

1 cup heavy cream

Heat 1/2 cup butter and 2 Tbsp. olive oil in a soup pot. Add onion and herbs and cooks, stirring occasionally until onions are softened. Add tomatoes and paste and stir to blend. Simmer for 10 minutes.

Place flour in a small mixing bowl. Add about 5 Tbsp. chicken broth and mix until flour is blended and smooth. Stir into tomato mixture. Add remaining broth and simmer for 30 minutes, stirring often.

Put soup into a food processor and process until smooth. Return to pot. Add sugar, salt and pepper and cream, stir well and simmer 2 minutes. Add remaining butter and swirl into soup.


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