Herbed Cream Of Tomato Soup Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| 1 medium-size yellow onion, chopped (1 cup) | ||
| Garlic | 3 Clove (5gm), minced | |
| Whole peeled tomatoes | 2 Can (10oz), undrained | |
| 1/2 cup Beef Stock or beef broth | ||
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1/4 teaspoon each black pepper and ground mace or nutmeg | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| 1 medium-size tomato, finely chopped (1 cup) | ||
| Minced parsley | ||
Directions
1. In a large saucepan, melt the butter over moderate heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the tomatoes and their juices, the stock, sugar, salt, baking soda, pepper, and mace. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
2. In a food processor or blender, puree the soup for 1 minute or until smooth. Return the soup to the saucepan and stir in the cream. Heat over moderately low heat for about 5 minutes or just until heated through. (Do not let it boil.) Ladle the soup into bowls and garnish with the tomato and parsley, plus an extra swirl of cream if you wish.
2. In a food processor or blender, puree the soup for 1 minute or until smooth. Return the soup to the saucepan and stir in the cream. Heat over moderately low heat for about 5 minutes or just until heated through. (Do not let it boil.) Ladle the soup into bowls and garnish with the tomato and parsley, plus an extra swirl of cream if you wish.
Chef
