Sun, Jan-19-03, 09:41
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New Member
Posts: 12
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Plan: Atkins`
Stats: 325/325/200
BF:
Progress: 0%
Location: Toledo, Ohio
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Garden Cream of Tomato Soup
Hi! I like making this in the summer, it's a great way to use alot of garden tomatoes. This is so much like Campbells, but much better, and very simple:
4 large ripe tomatoes (or about 6 medium), coursely chopped
1/2 cup chopped onion
1/2 cup chopped celery (optional)
3 Tablespoons butter
1/2 cup heavy cream
salt & pepper to taste
Directions:
Saute onion and celery in butter until softened. Add chopped tomatoes until cooked through, around 10 minutes. Allow to cool, and then place veggie mixture into blender, and blend. The original recipe calls for straining this mixture after blended, but I have found that if you blend it thoroughly, there is no trace of seed or tomato skin. Return mixture to sauce pan and reheat, adding 1/2 cup heavy cream, or to taste.
This is amazingly thick and creamy, probably because of the bulk of veggies pureed. Using Roma or paste tomatoes adds to the thickness. A tasty twist on this recipe is to leave out the cream, and add 1/2 cup chopped fresh cilantro, when reheating the mixture.
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