OUR KITCHEN~Food & Recipe Discussion forum: Tomato Soup
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|Copied this from the Pioneer Woman website
•1 Tablespoon Butter
•1 Tablespoon Olive Oil
•1 clove Garlic, Minced Fine Or Grated
•1 whole Onion, Finely Diced
•3 whole Large Carrots, Peeled And Finely Diced
•2 Tablespoons Tomato Paste
•3 cans (28 Ounces Each) Whole Tomatoes
•32 ounces, fluid Vegetable Or Chicken Broth
•1 cup Water
•1/2 cup Heavy Cream
• Salt And Pepper, to taste
•2 Tablespoons Minced Fresh Parsley
•2 Tablespoons Chopped Fresh Basil
•1/2 whole Baguette, Sliced Into Rounds
•1/2 cup Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.
To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
Serve soup with one or two croutons on top and a little bit of basil.
NOTE: I added 1/2 cup of sugar while processing the tomatoes because I like some sweetness in my soup. I also used a food processor instead of an emersion blender
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