August 22, 2009

* Cream of Tomato Soup *


4 cups chopped ripe tomatoes
4 cups vegetable stock
1/2 cup sun-dried tomatoes (without oil)
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
2 carrots, chopped
1 potato, peeled and chopped
1 tbsp chopped fresh basil
1 cup half-and-half
1/4 tsp sugar
Salt and pepper to taste
Cheese croutons and chopped chives for garnishing

Heat the olive oil in a large saucepan. Saute the onion,
garlic, celery and carrots for 6 minutes.
Add both the tomatoes, stock, potato and basil. Bring
to a boil. Cover and simmer on low heat for 20 minutes.
Cool and puree. Add the sugar, salt and pepper and heat
through to just below boiling.
Remove from heat and stir in the half-and-half.
Pour into soup bowls and garnish. Serve immediately.

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