THE BEST CREAM OF TOMATO SOUP
The perfect companion to a melty, toasted cheese sandwich!
INGREDIENTS: 1 (14-ounce) can chopped tomatoes (roasted, if you can find them) 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 tbl balsamic vinegar 1 stalk celery, diced 1 small carrot, diced 1 small yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1 Tbl. chopped fresh basil leaves 1/2 cup heavy cream, optional METHOD: Preheat oven to 450 degrees F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Best Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection
Copyright © 2001 - The Gutsy Gourmet - All rights reserved