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Cream of Tomato Soup

Sure, this is more work than opening a can of tomato soup, but it’s worth it.

Cream of Tomato Soup

Ingredients, Method & Procedure.

1 -26 oz box diced tomatoes (or two 14.5 oz cans), drained (reserve juice)

2 c. low-sodium chicken broth

2 bay leaves

1 Tbsp butter

1/2 onion (or less), minced

1/2 Tbsp light brown sugar

1/2 Tbsp tomato paste

1/4 tsp salt

1 1/2 Tbsp flour

1/3 c. heavy cream

1 1/2 tsp dry sherry

Pinch of cayenne

1. Bring the broth, reserved tomato juice, and bay leaves to a boil and then set aside.

2. Melt the butter in a large dutch oven over high heat, then add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring often, until tomatoes are dry and starting to brown. Add flour and cook for 1 min., stirring constantly. Slowly stir in broth mixture and simmer for 5 min.

3. Remove bay leaves and puree soup in a blender until smooth. Return to pot and add cream and sherry. Bring to a simmer and remove from heat. Season with cayenne and salt to taste.

Posted by :   Art of Delicious   on   Sunday, November 13, 2011

Categories :   Chicken   |   Soup & Stew   |   Vegetables


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