Cold Tomato Soup Recipe
Cold Tomato Soup is a recipe that can be prepared in nearly no time. Try this Cold Tomato Soup recipe; I am sure you will have a huge fan following for this one!
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chicken broth | 1 Can (10oz) | |
| Tomatoes | 1 Can (10oz), diced | |
| Tomato puree | 1 Can (10oz) | |
| Heavy cream | 2 Cup (16 tbs) | |
| 2 tablespoons cornstarch, blended with a little water | ||
| Dried basil | 1 Tablespoon | |
Directions
Melt the butter in a skillet over medium-low heat.
Saute the onion in the butter for 4 to 5 minutes.
Add the chicken broth, tomatoes, tomato puree and cream and bring to a boil.
Reduce heat and stir in the cornstarch mixture.
Cook the cream mixture for 3 minutes or until thickened, stirring constantly (use less cornstarch for less thickness).
Remove from heat.
Stir in the basil.
Chill, covered, in the refrigerator for at least 30 minutes.
Saute the onion in the butter for 4 to 5 minutes.
Add the chicken broth, tomatoes, tomato puree and cream and bring to a boil.
Reduce heat and stir in the cornstarch mixture.
Cook the cream mixture for 3 minutes or until thickened, stirring constantly (use less cornstarch for less thickness).
Remove from heat.
Stir in the basil.
Chill, covered, in the refrigerator for at least 30 minutes.
Chef
